WorldWideScience

Sample records for fermentation ph influences

  1. Influence of Ammonium Salt and Fermentation pH on Acarbose ...

    African Journals Online (AJOL)

    Purpose: To investigate the effect of ammonium salts and fermentation pH on the biosynthesis of acarbose by Streptomyces M37. Methods: Different ammonium salts were added to the fermentation broth of Streptomyces M37 to explore their effects on acarbose production. The concentration and addition time of ammonium ...

  2. Influence of sodium chloride, pH, and lactic acid bacteria on anaerobic lactic acid utilization during fermented cucumber spoilage.

    Science.gov (United States)

    Johanningsmeier, Suzanne D; Franco, Wendy; Perez-Diaz, Ilenys; McFeeters, Roger F

    2012-07-01

    Cucumbers are preserved commercially by natural fermentations in 5% to 8% sodium chloride (NaCl) brines. Occasionally, fermented cucumbers spoil after the primary fermentation is complete. This spoilage has been characterized by decreases in lactic acid and a rise in brine pH caused by microbial instability. Objectives of this study were to determine the combined effects of NaCl and pH on fermented cucumber spoilage and to determine the ability of lactic acid bacteria (LAB) spoilage isolates to initiate lactic acid degradation in fermented cucumbers. Cucumbers fermented with 0%, 2%, 4%, and 6% NaCl were blended into slurries (FCS) and adjusted to pH 3.2, 3.8, 4.3, and 5.0 prior to centrifugation, sterile-filtration, and inoculation with spoilage organisms. Organic acids and pH were measured initially and after 3 wk, 2, 6, 12, and 18 mo anaerobic incubation at 25 °C. Anaerobic lactic acid degradation occurred in FCS at pH 3.8, 4.3, and 5.0 regardless of NaCl concentration. At pH 3.2, reduced NaCl concentrations resulted in increased susceptibility to spoilage, indicating that the pH limit for lactic acid utilization in reduced NaCl fermented cucumbers is 3.2 or lower. Over 18 mo incubation, only cucumbers fermented with 6% NaCl to pH 3.2 prevented anaerobic lactic acid degradation by spoilage bacteria. Among several LAB species isolated from fermented cucumber spoilage, Lactobacillus buchneri was unique in its ability to metabolize lactic acid in FCS with concurrent increases in acetic acid and 1,2-propanediol. Therefore, L. buchneri may be one of multiple organisms that contribute to development of fermented cucumber spoilage. Microbial spoilage of fermented cucumbers during bulk storage causes economic losses for producers. Current knowledge is insufficient to predict or control these losses. This study demonstrated that in the absence of oxygen, cucumbers fermented with 6% sodium chloride to pH 3.2 were not subject to spoilage. However, lactic acid was degraded

  3. Influence of extracellular pH on growth, viability, cell size, acidification activity, and intracellular pH of Lactococcus lactis in batch fermentations.

    Science.gov (United States)

    Hansen, Gunda; Johansen, Claus Lindvald; Marten, Gunvor; Wilmes, Jacqueline; Jespersen, Lene; Arneborg, Nils

    2016-07-01

    In this study, we investigated the influence of three extracellular pH (pHex) values (i.e., 5.5, 6.5, and 7.5) on the growth, viability, cell size, acidification activity in milk, and intracellular pH (pHi) of Lactococcus lactis subsp. lactis DGCC1212 during pH-controlled batch fermentations. A universal parameter (e.g., linked to pHi) for the description or prediction of viability, specific acidification activity, or growth behavior at a given pHex was not identified. We found viability as determined by flow cytometry to remain high during all growth phases and irrespectively of the pH set point. Furthermore, regardless of the pHex, the acidification activity per cell decreased over time which seemed to be linked to cell shrinkage. Flow cytometric pHi determination demonstrated an increase of the averaged pHi level for higher pH set points, while the pH gradient (pHi-pHex) and the extent of pHi heterogeneity decreased. Cells maintained positive pH gradients at a low pHex of 5.5 and even during substrate limitation at the more widely used pHex 6.5. Moreover, the strain proved able to grow despite small negative or even absent pH gradients at a high pHex of 7.5. The larger pHi heterogeneity at pHex 5.5 and 6.5 was associated with more stressful conditions resulting, e.g., from higher concentrations of non-dissociated lactic acid, while the low pHi heterogeneity at pHex 7.5 most probably corresponded to lower concentrations of non-dissociated lactic acid which facilitated the cells to reach the highest maximum active cell counts of the three pH set points.

  4. 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

  5. The influence of total solids content and initial pH on batch biohydrogen production by solid substrate fermentation of agroindustrial wastes.

    Science.gov (United States)

    Robledo-Narváez, Paula N; Muñoz-Páez, Karla M; Poggi-Varaldo, Hector M; Ríos-Leal, Elvira; Calva-Calva, Graciano; Ortega-Clemente, L Alfredo; Rinderknecht-Seijas, Noemí; Estrada-Vázquez, Carlos; Ponce-Noyola, M Teresa; Salazar-Montoya, J Alfredo

    2013-10-15

    Hydrogen is a valuable clean energy source, and its production by biological processes is attractive and environmentally sound and friendly. In México 5 million tons/yr of agroindustrial wastes are generated; these residues are rich in fermentable organic matter that can be used for hydrogen production. On the other hand, batch, intermittently vented, solid substrate fermentation of organic waste has attracted interest in the last 10 years. Thus the objective of our work was to determine the effect of initial total solids content and initial pH on H2 production in batch fermentation of a substrate that consisted of a mixture of sugarcane bagasse, pineapple peelings, and waste activated sludge. The experiment was a response surface based on 2(2) factorial with central and axial points with initial TS (15-35%) and initial pH (6.5-7.5) as factors. Fermentation was carried out at 35 °C, with intermittent venting of minireactors and periodic flushing with inert N2 gas. Up to 5 cycles of H2 production were observed; the best treatment in our work showed cumulative H2 productions (ca. 3 mmol H2/gds) with 18% and 6.65 initial TS and pH, respectively. There was a significant effect of TS on production of hydrogen, the latter decreased with initial TS increase from 18% onwards. Cumulative H2 productions achieved in this work were higher than those reported for organic fraction of municipal solid waste (OFMSW) and mixtures of OFMSW and fruit peels waste from fruit juice industry, using the same process. Specific energetic potential due to H2 in our work was attractive and fell in the high side of the range of reported results in the open literature. Batch dark fermentation of agrowastes as practiced in our work could be useful for future biorefineries that generate biohydrogen as a first step and could influence the management of this type of agricultural wastes in México and other countries and regions as well. Copyright © 2013 Elsevier Ltd. All rights reserved.

  6. 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.

  7. Influence of meat source, pH and production time on zinc protoporphyrin IX formation as natural colouring agent in nitrite-free dry fermented sausages.

    Science.gov (United States)

    De Maere, Hannelore; Chollet, Sylvie; De Brabanter, Jos; Michiels, Chris; Paelinck, Hubert; Fraeye, Ilse

    2018-01-01

    Nitrite is commonly used in meat products due to its plural technological advantages. However, it is controversial because of its detrimental side effects on health. Within the context of nitrite reduction, zinc protoporphyrin IX (Zn(II)PPIX) formation in meat products as natural red colouring agent has been suggested. This investigation presents the evaluation of naturally occurring pigments, namely Zn(II)PPIX, protoporphyrin IX (PPIX) and heme in nitrite-free dry fermented sausages in function of time, meat source (pork, horsemeat and a combination of both meat sources) and pH condition. In function of time, Zn(II)PPIX and PPIX were formed and heme content decreased. Higher pH conditions promoted Zn(II)PPIX and PPIX formation, whereas the influence of pH on heme was less clear. The use of horsemeat also promoted Zn(II)PPIX formation. Moreover, even similar amounts were formed when it was combined with pork. Product redness, however, could not be related to Zn(II)PPIX formation. Copyright © 2017 Elsevier Ltd. All rights reserved.

  8. Application of acetate buffer in pH adjustment of sorghum mash and its influence on fuel ethanol fermentation.

    Science.gov (United States)

    Zhao, Renyong; Bean, Scott R; Crozier-Dodson, Beth Ann; Fung, Daniel Y C; Wang, Donghai

    2009-01-01

    A 2 M sodium acetate buffer at pH 4.2 was tried to simplify the step of pH adjustment in a laboratory dry-grind procedure. Ethanol yields or conversion efficiencies of 18 sorghum hybrids improved significantly with 2.0-5.9% (3.9% on average) of relative increases when the method of pH adjustment changed from traditional HCl to the acetate buffer. Ethanol yields obtained using the two methods were highly correlated (R (2) = 0.96, P ethanol production were inhibited during exponential phase but promoted during stationary phase. The maximum growth rate constants (mu(max)) were 0.42 and 0.32 h(-1) for cells grown in mashes with pH adjusted by HCl and the acetate buffer, respectively. Viable cell counts of yeast in mashes with pH adjusted by the acetate buffer were 36% lower than those in mashes adjusted by HCl during stationary phase. Coupled to a 5.3% relative increase in ethanol, a 43.6% relative decrease in glycerol was observed, when the acetate buffer was substituted for HCl. Acetate helped to transfer glucose to ethanol more efficiently. The strain tested did not use acetic acid as carbon source. It was suggested that decreased levels of ATP under acetate stress stimulate glycolysis to ethanol formation, increasing its yield at the expense of biomass and glycerol production.

  9. Effect of initial ph on growth characteristics and fermentation properties of Saccharomyces cerevisiae.

    Science.gov (United States)

    Liu, Xingyan; Jia, Bo; Sun, Xiangyu; Ai, Jingya; Wang, Lihua; Wang, Cheng; Zhao, Fang; Zhan, Jicheng; Huang, Weidong

    2015-04-01

    As the core microorganism of wine making, Saccharomyces cerevisiae encounter low pH stress at the beginning of fermentation. Effect of initial pH (4.50, 3.00, 2.75, 2.50) on growth and fermentation performance of 3 S. cerevisiae strains Freddo, BH8, Nº.7303, different tolerance at low pH, chosen from 12 strains, was studied. The values of yeast growth (OD600 , colony forming units, cell dry weight), fermentation efficiency (accumulated mass loss, change of total sugar concentration), and fermentation products (ethanol, glycerol, acetic acid, and l-succinic acid) at different pH stress were measured. The results showed that the initial pH of must was a vital factor influencing yeast growth and alcoholic fermentation. Among the 3 strains, strain Freddo and BH8 were more tolerant than Nº.7303, so they were affected slighter than the latter. Among the 4 pH values, all the 3 strains showed adaptation even at pH 2.50; pH 2.75 and 2.50 had more vital effect on yeast growth and fermentation products in contrast with pH 4.50 and 3.00. In general, low initial pH showed the properties of prolonging yeast lag phase, affecting accumulated mass loss, changing the consumption rate of total sugar, increasing final content of acetic acid and glycerol, and decreasing final content of ethanol and l- succinic acid, except some special cases. Based on this study, the effect of low pH on wine products would be better understood and the tolerance mechanism of low pH of S. cerevisiae could be better explored in future. © 2015 Institute of Food Technologists®

  10. Method for ph-controlled fermentation and biogas production

    DEFF Research Database (Denmark)

    2014-01-01

    The present invention is in the field of biomass processing and bioenergy production and facilitates efficient biomass processing and an increased production of renewable energy from processing and anaerobic fermentation of a wide variety of organic materials. In order to control the pH value...

  11. Influence of spontaneous fermentation on some quality ...

    African Journals Online (AJOL)

    Sensory evaluation indicated that the techniques of nixtamalization, fermentation and cowpea fortification used for the processing of the products did not influence their acceptability by the panel. Nixtamalized maize can therefore be subjected to spontaneous fermentation with cowpea fortification to enhance the functional, ...

  12. 1 INFLUENCE OF SPONTANEOUS FERMENTATION ON SOME ...

    African Journals Online (AJOL)

    RopSvr

    ... of Ghana,. P. O. Box LG 134, Legon-Accra, Ghana ... and sensory qualities of maize based foods thereby improving the qualities as well as .... Fig. 1. Effect of fermentation on the pH of maize-based cowpea-fortified ..... 1991; 7: 203-210. 4. ... International Workshop on Food-based Approaches for Healthy Nutrition in.

  13. Nitrifying aerobic granular sludge fermentation for releases of carbon source and phosphorus: The role of fermentation pH.

    Science.gov (United States)

    Zou, Jinte; Pan, Jiyang; He, Hangtian; Wu, Shuyun; Xiao, Naidong; Ni, Yongjiong; Li, Jun

    2018-07-01

    The effect of fermentation pH (uncontrolled, 4 and 10) on the releases of carbon source and phosphorus from nitrifying aerobic granular sludge (N-AGS) was investigated. Meanwhile, metal ion concentration and microbial community characterization were explored during N-AGS fermentation. The results indicated that N-AGS fermentation at pH 10 significantly promoted the releases of soluble chemical oxygen demand (SCOD) and total volatile fatty acids (TVFAs). However, SCOD and TVFA released from N-AGS were inhibited at pH 4. Moreover, acidic condition promoted phosphorus release (mainly apatite) from N-AGS during anaerobic fermentation. Nevertheless, alkaline condition failed to increase phosphorus concentration due to the formation of chemical-phosphate precipitates. Compared with the previously reported flocculent sludge fermentation, N-AGS fermentation released more SCOD and TVFAs, possibly due to the greater extracellular polymeric substances content and some hydrolytic-acidogenic bacteria in N-AGS. Therefore, N-AGS alkaline fermentation facilitated the carbon source recovery, while N-AGS acidic fermentation benefited the phosphorus recovery. Copyright © 2018. Published by Elsevier Ltd.

  14. Effect of pH fermentation on production bioethanol from jackfruit seeds (Artocarpus heterophyllus) through separate fermentation hydrolysis method

    Science.gov (United States)

    Arif, A. R.; Natsir, H.; Rohani, H.; Karim, A.

    2018-03-01

    Bioethanol is one of the alternative energy sourced from natural products containing carbohydrates through hydrolysis and fermentation process. Jackfruit seeds is one of the feedstock that contain high carbohydrate content but less utilized. The aims of this study to determine the effect of pH hydrolysis in the process of production bioethanol from jackfruit seeds (Artocarpus heterophyllus) through separate fermentation hydrolysis (SHF) method. The hydrolysis process uses H2SO4 as a hydrolyzing agent. The fermentation process used Saccharomyces cereviceae as a fermentor with a variation of pH 2,3 4 and 5 for 70 hours. The results showed that glucose content of 75% and pH 3 was the optimum pH of fermentation with the content of bioethanol 57.94%. The fermentation stage has an important role in increasing the levels of glucose and bioethanol in linear. The content of glucose and bioethanol of jackfruit seeds showed a great potential for development as the feedstock in bioethanol production.

  15. The influence of fermented deffated flaxseed with difference lactic acid bacteria's on asparagine and acrylamide content in biscuits.

    OpenAIRE

    Bukauskienė, Gintarė

    2016-01-01

    It was evaluated the influence of solid state (SSF) and traditional (TF) fermentation with different lactobacillus (LAB) defatted flaxseeds on asparagine and acrylamide content in biscuits, and analysed correlation between fermented supplements physico chemical indicators and biscuits color and their sensory properties on acrylamide and asparagine content in biscuits. Correliations betweem acrylamide and asparagine content in biscuits and fermented supplements acidity parameters (pH, total t...

  16. Oxygen and diverse nutrients influence the water kefir fermentation process.

    Science.gov (United States)

    Laureys, David; Aerts, Maarten; Vandamme, Peter; De Vuyst, Luc

    2018-08-01

    Eight water kefir fermentation series differing in the presence of oxygen, the nutrient concentration, and the nutrient source were studied during eight consecutive backslopping steps. The presence of oxygen allowed the proliferation of acetic acid bacteria, resulting in high concentrations of acetic acid, and decreased the relative abundance of Bifidobacterium aquikefiri. Low nutrient concentrations resulted in slow water kefir fermentation and high pH values, which allowed the growth of Comamonas testosteroni/thiooxydans. Further, low nutrient concentrations favored the growth of Lactobacillus hilgardii and Dekkera bruxellensis, whereas high nutrient concentrations favored the growth of Lactobacillus nagelii and Saccharomyces cerevisiae. Dried figs, dried apricots, and raisins resulted in stable water kefir fermentation. Water kefir fermentation with dried apricots resulted in the highest pH and water kefir grain growth, whereas that with raisins resulted in the lowest pH and water kefir grain growth. Further, water kefir fermentation with raisins resembled fermentations with low nutrient concentrations, that with dried apricots resembled fermentations with normal nutrient concentrations, and that with fresh figs or a mixture of yeast extract and peptone resembled fermentations with high nutrient concentrations. Copyright © 2018 Elsevier Ltd. All rights reserved.

  17. Enhancement of hydrogen production during waste activated sludge anaerobic fermentation by carbohydrate substrate addition and pH control.

    Science.gov (United States)

    Chen, Yinguang; Xiao, Naidong; Zhao, Yuxiao; Mu, Hui

    2012-06-01

    The effects of carbohydrate/protein ratio (CH/Pr) and pH on hydrogen production from waste activated sludge (WAS) were investigated. Firstly, the optimal pH value for hydrogen production was influenced by the CH/Pr ratio, which was pH 10, 9, 8, 8, 8 and 6 at the CH/Pr ratio (COD based) of 0.2 (sole sludge), 1, 2.4, 3.8, 5 and 6.6, respectively. The maximal hydrogen production (100.6 mL/g-COD) was achieved at CH/Pr of 5 and pH 8, which was due to the synergistic effect of carbohydrate addition on hydrogen production, the enhancement of sludge protein degradation and protease and amylase activities, and the suitable fermentation pathway for hydrogen production. As hydrogen consumption was observed at pH 8, in order to further increase hydrogen production a two-step pH control strategy (pH 8+pH 10) was developed and the hydrogen production was further improved by 17.6%. Copyright © 2012 Elsevier Ltd. All rights reserved.

  18. Factors influencing cassava - pulp fermentation period for gari ...

    African Journals Online (AJOL)

    Factors influencing cassava - pulp fermentation period for gari processing among ... Result of probit model analysis at 5% significance level shows an R value ... Marital status (2.236**) and respondents' cultural influences (1.960**) were ...

  19. Fermentation pH Modulates the Size Distributions and Functional Properties of Gluconobacter albidus TMW 2.1191 Levan

    Directory of Open Access Journals (Sweden)

    Tharalinee Ua-Arak

    2017-05-01

    Full Text Available Bacterial levan has gained an increasing interest over the last decades due to its unique characteristics and multiple possible applications. Levan and other exopolysaccharides (EPSs production are usually optimized to obtain the highest concentration or yield while a possible change of the molecular size and mass during the production process is mostly neglected. In this study, the molar mass and radius of levan samples were monitored during fermentations with the food-grade, levan-producing acetic acid bacterium Gluconobacter (G. albidus TMW 2.1191 in shake flasks (without pH control and bioreactors (with pH control at 4.5, 5.5 and 6.5, respectively. In uncontrolled fermentations, the levan size/molar mass continuously decreased concomitantly with the continuous acidification of the nutrient medium. On the contrary, the amount, molar mass and size of levan could be directly influenced by controlling the pH during fermentation. Using equal initial substrate amounts, the largest weight average molar mass and geometric radius of levan were observed at constant pH 6.5, while the highest levan concentration was obtained at constant pH 4.5. Since there is a special demand to find suitable hydrocolloids from food-grade bacteria to develop novel gluten-free (GF products, these differently produced levans were used for baking of GF breads, and the best quality improvement was obtained by addition of levan with the highest mass and radius. This work, therefore, demonstrates for the first time that one bacterial strain can produce specific high molecular weight fractions of one EPS type, which differ in properties and sizes among each other in dependence of the controllable production conditions.

  20. Influence of Fermentation Methods on Neutral Detergent Fiber Degradation Parameters

    DEFF Research Database (Denmark)

    Bossen, D; Mertens, D R; Weisbjerg, M R

    2008-01-01

    The effect of 3 fermentation methods, in situ (IS) in 4 lactating cows (average pH of 5.8), in vitro (IVn) with media pH of 6.8, or in vitro (IVa) with media pH adjusted to 6.0 using citric acid, on fiber degradation parameters was studied using feeds ground to different particle sizes. Corn silage...

  1. Fermentative hydrogen production from cassava stillage by mixed anaerobic microflora: Effects of temperature and pH

    Energy Technology Data Exchange (ETDEWEB)

    Luo, Gang; Xie, Li; Zou, Zhonghai; Zhou, Qi [Key Laboratory of Yangtze River Water Environment, Ministry of Education (Tongji University), UNEP-Tongji, Tongji University, Siping Road No. 1239, Shanghai 200092 (China); Wang, Jing-Yuan (School of Civil and Environmental Engineering, Nanyang Technological University, N1-01b-45, 50 Nanyang Avenue, 639798 Singapore)

    2010-12-15

    Fermentative hydrogen production from cassava stillage was conducted to investigate the influences of temperature (37 C, 60 C, 70 C) and initial pH (4-10) in batch experiments. Although the seed sludge was mesophilic anaerobic sludge, maximum hydrogen yield (53.8 ml H{sub 2}/gVS) was obtained under thermophilic condition (60 C), 53.5% and 198% higher than the values under mesophilic (37 C) and extreme-thermophilic (70 C) conditions respectively. The difference was mainly due to the different VFA and ethanol distributions. Higher hydrogen production corresponded with higher ratios of butyrate/acetate and butyrate/propionate. Similar hydrogen yields of 66.3 and 67.8 ml H{sub 2}/gVS were obtained at initial pH 5 and 6 respectively under thermophilic condition. The total amount of VFA and ethanol increased from 3536 to 7899 mg/l with the increase of initial pH from 4 to 10. Initial pH 6 was considered as the optimal pH due to its 19% higher total VFA and ethanol concentration than that of pH 5. Homoacetogenesis and methonogenesis were very dependent on the initial pH and temperature even when the inoculum was heat-pretreated. Moreover, a difference between measured and theoretical hydrogen was observed in this study, which could be attributed to homoacetogenesis, methanogenesis and the degradation of protein. (author)

  2. Influence of black tea concentrate on kombucha fermentation

    Directory of Open Access Journals (Sweden)

    Malbaša Radomir V.

    2006-01-01

    Full Text Available Kombucha is cultivated on substrates prepared with different concentrations of black tea and substrate obtained by diluting a substrate with highest concentration of black tea with cold tap water. Qualify of produced beverages is compared with the beverage obtained in traditional fermentation of 1.5 g/L of black tea, sweetened with 70 g/L of sucrose. Inoculation was performed with 10% (v/v of fermentation liquid from previous process, and the fermentation was carried out at 28°C under aerobic conditions, for ten days. Process of fermentation was monitored by following pH, total acids. D-gluconic acid and caffeine content. Beverages obtained in fermentation with diluted black tea concentrate had similar amounts of investigated metabolites compared with traditional one. Use of diluted black tea concentrate as a substrate needs the shorter time for the substrate preparation, which significantly saves energy.

  3. Influence of trace elements mixture on bacterial diversity and fermentation characteristics of liquid diet fermented with probiotics under air-tight condition.

    Directory of Open Access Journals (Sweden)

    Yuyong He

    Full Text Available Cu2+, Zn2+, Fe2+ and I- are often supplemented to the diet of suckling and early weaning piglets, but little information is available regarding the effects of different Cu2+, Zn2+, Fe2+ and I- mixtures on bacteria growth, diversity and fermentation characteristics of fermented liquid diet for piglets. Pyrosequencing was performed to investigate the effect of Cu2+, Zn2+, Fe2+ and I- mixtures on the diversity, growth and fermentation characteristics of bacteria in the liquid diet fermented with Bacillus subtilis and Enterococcus faecalis under air-tight condition. Results showed that the mixtures of Cu2+, Zn2+, Fe2+ and I- at different concentrations promoted Bacillus growth, increased bacterial diversity and lactic acid production and lowered pH to about 5. The importance of Cu2+, Zn2+, Fe2+ and I- is different for Bacillus growth with the order Zn2+> Fe2+>Cu2+> I- in a 21-d fermentation and Cu2+>I->Fe2+>Zn2+ in a 42-d fermentation. Cu2+, Zn2+, Fe2+ and I- is recommended at a level of 150, 60, 150 and 0.6 mg/kg respectively for the production of fermented liquid diet with Bacillus subtilis. The findings improve our understanding of the influence of trace elements on liquid diet fermentation with probiotics and support the proper use of trace elements in the production of fermented liquid diet for piglets.

  4. THE INFLUENCE OF THIAMINE IN THE FERMENTATION OF THE WINE YEASTS

    Directory of Open Access Journals (Sweden)

    Ovidiu Tita

    2011-12-01

    Full Text Available Due to the enzymatic equipment, the yeast cell produces alcoholic fermentation by the meaning of a zimazic complex which catalyzes in different stages the redox processes of the carbohydrates, which are able to ferment, ultimately leading to ethanol. The fermentation rate is an exponential function being influenced by the cells concentration in the development environment and the starter cultures of micro-organisms. Most of the yeast strains do ferment some substrates rich in hexosanes and oligoglucides: sucrose, maltose, raffinose, lactose and celobiose. The biomass quantity may be increased in various ways. An important aspect in the increasing of the multiplication rate of the yeast cells is the determination of the optimum growing conditions. Some kinetic dependencies, mono and multi-factorial, have been observed; they describe the impact of the concentration of the base components in the nutrient environment, temperature, pH, mixing intensity on the multiplication rate of the yeasts.

  5. (ajst) influence of fermentation and cowpea

    African Journals Online (AJOL)

    opiyo

    Statgraphics (Graphics Software System, STCC, Inc. U.S.A). Comparisons .... 7 2. 0.473. 0.597. 1.056. 0.14. Co-fermentation. Fermented maize and cowpea blends showed varied effects ...... Oligosaccharides in eleven Legumes and their air-.

  6. Ethanol Fermentation of Various Pretreated and Hydrolyzed Substrates at Low Initial pH

    Science.gov (United States)

    Kádár, Zsófia; Maltha, San Feng; Szengyel, Zsolt; Réczey, Kati; de Laat, Wim

    Lignocellulosic materials represent an abundant feedstock for bioethanol production. Because of their complex structure pretreatment is necessary to make it accessible for enzymatic attack. Steam pretreatment with or without acid catalysts seems to be one of the most promising techniques, which has already been applied for large variety of lignocellulosics in order to improve enzymatic digestibility. During this process a range of toxic compounds (lignin and sugar degradation products) are formed which inhibit ethanol fermentation. In this study, the toxicity of hemicellulose hydrolysates obtained in the steam pretreatment of spruce, willow, and corn stover were investigated in ethanol fermentation tests using a yeast strain, which has been previously reported to have a resistance to inhibitory compounds generated during steam pretreatment. To overcome bacterial contamination, fermentations were carried out at low initial pH. The fermentability of hemicellulose hydrolysates of pretreated lignocellulosic substrates at low pH gave promising results with the economically profitable final 5 vol% ethanol concentration corresponding to 85% of theoretical. Adaptation experiments have shown that inhibitor tolerance of yeast strain can be improved by subsequent transfer of the yeast to inhibitory medium.

  7. Influence of sodium chloride on wine yeast fermentation performance

    Directory of Open Access Journals (Sweden)

    Stilianos Logothetis

    2010-06-01

    Full Text Available Stilianos Logothetis1, Elias T Nerantzis2, Anna Gioulioti3, Tasos Kanelis2, Tataridis Panagiotis2, Graeme Walker11University of Abertay Dundee, School of Contemporary Sciences, Dundee, Scotland; 2TEI of Athens Department of Oenology and Spirit Technology, Biotechnology and Industrial Fermentations Lab Agiou Spiridonos, Athens, Greece; 3Ampeloiniki SA Industrial Park Thermi, Thessaloniki, GreeceAbstract: This paper concerns research into the influence of salt (sodium chloride on growth, viability and fermentation performance in a winemaking strain of the yeast, Saccharomyces cerevisiae. Experimental fermentations were conducted in both laboratory-scale and industrial-scale experiments. Preculturing yeasts in elevated levels of sodium chloride, or salt “preconditioning” led to improved fermentation performance. This was manifest by preconditioned yeasts having an improved capability to ferment high-sugar containing media with increased cell viability and with elevated levels of produced ethanol. Salt-preconditioning most likely influenced the stress-tolerance of yeasts by inducing the synthesis of key metabolites such as trehalose and glycerol. These compounds may act to improve cells’ ability to withstand osmostress and ethanol toxicity during fermentations of grape must. Industrial-scale trials using salt-preconditioned yeasts verified the benefit of this novel physiological cell engineering approach to practical winemaking fermentations.Keywords: salt, preconditioning, fermentation performance, Saccharomyces cerevisiae, wine

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

    International Nuclear Information System (INIS)

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

    2012-01-01

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

  9. Variations of internal pH in typical Italian sourdough yeasts during co-fermentation with lactobacilli

    DEFF Research Database (Denmark)

    Valmorri, Sara; Mortensen, Henrik Dam; Jespersen, Lene

    2008-01-01

    The effects of organic acids (lactic and acetic) and extracellular pH (pHex) on the intracellular pH (pHi) of Saccharomyces cerevisiae and Candida milleri during co-fermentation with lactobacilli were investigated by using Fluorescence-Ratio-Imaging-Microscopy (FRIM). Yeasts were grown in a syste...

  10. (ajst) the influence of ph and adsorbent

    African Journals Online (AJOL)

    goethite sorbed a little more metal ion than the natural goethite. This was attributed ... was greatly governed by pH with nearly 100% adsorption of Pb occurring at initial pH of 5. Generally, Pb was ... extensively study and applied for the removal of heavy .... Goethite has variable surface charge characteristics, which gave it a ...

  11. Effects of forage ensiling and ration fermentation on total mixed ration pH, ruminal fermentation and performance of growing Holstein-Zebu cross steers.

    Science.gov (United States)

    Meenongyai, Watcharawit; Pattarajinda, Virote; Stelzleni, Alexander M; Sethakul, Jutarat; Duangjinda, Monchai

    2017-09-01

    Our objective was to determine the effect of forage ensiling and ration fermentation on total mixed ration pH, ruminal fermentation and animal performance. Thirty Holstein-Zebu cross steers were allotted to feeding treatments for 188 days in a randomized complete block design including: fresh grass-total mixed ration (GTMR; pH 4.7), grass silage-TMR (STMR; pH 4.0) and fermented-TMR (FTMR; pH 3.5). Average daily gain for STMR was greatest during the first 3 months period; however, that for FTMR tended to be greater than GTMR during the second 3 months period (P ruminal NH 3 -N content than STMR. Total volatile fatty acids post-feeding was greatest for GTMR (P Ruminal proportions of acetic and butyric acids were greater for FTMR than GTMR (P ruminal pH. STMR and FTMRs can be used to maintain performance of growing crossbred Holstein steers. © 2017 Japanese Society of Animal Science.

  12. Direction of glucose fermentation towards hydrogen or ethanol production through on-line pH control

    Energy Technology Data Exchange (ETDEWEB)

    Karadag, Dogan; Puhakka, Jaakko A. [Department of Chemistry and Bioengineering, Tampere University of Technology, Tampere (Finland)

    2010-10-15

    The present study investigated the production of hydrogen (H{sub 2}) and ethanol from glucose in an Anaerobic Continuous Stirred Tank Reactor (ACSTR). Effects of hydraulic retention time (HRT) and pH on the preference of producing H{sub 2} and/or ethanol and other soluble metabolic products in an open anaerobic enriched culture were studied. Production rates of H{sub 2} and ethanol increased with the increase of biomass concentration. Open anaerobic fermentation was directed and managed through on-line pH control for the production of H{sub 2} or ethanol. Hydrogen was produced by ethanol and acetate-butyrate type fermentations. pH has strong effect on the H{sub 2} or ethanol production by changing fermentation pathways. ACSTR produced mainly ethanol at over pH 5.5 whereas highest H{sub 2} production was obtained at pH 5.0. pH 4.9 favored the lactate production and accumulation of lactate inhibited the biomass concentration in the reactor and the production of H{sub 2} and ethanol. The microbial community structure quickly responded to pH changes and the Clostridia dominated in ACSTR during the study. H{sub 2} production was maintained mainly by Clostridium butyricum whereas in the presence of Bacillus coagulans glucose oxidation was directed to lactate production. (author)

  13. Influence of Lactobacillus plantarum on yogurt fermentation properties and subsequent changes during postfermentation storage.

    Science.gov (United States)

    Li, Changkun; Song, Jihong; Kwok, Lai-Yu; Wang, Jicheng; Dong, Yan; Yu, Haijing; Hou, Qiangchuan; Zhang, Heping; Chen, Yongfu

    2017-04-01

    This study aimed to evaluate the influence of 9 Lactobacillusplantarum with broad-spectrum antibacterial activity on fermented milk, including changes to the fermentation characteristics (pH, titration acidity, and viable counts), texture profile, relative content of volatile compounds, and sensory evaluation during 28-d storage at 4°C. First, L. plantarum IMAU80106, IMAU10216, and IMAU70095 were selected as candidates for further study because of their excellent coagulation and proteolytic activities. Subsequently, these L. plantarum strainswere supplemented to fermented milk produced by commercial yogurt starters (Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus) and a panel of parameters reflecting product quality was subsequently monitored during 28 d of postfermentation storage. The pH value and titration acidity of the fermented milk mildly fluctuated, whereas the L. plantarum viable counts remained stable along the storage period. Fourteen key volatile compounds were detected in the fermented milk by gas chromatography-mass spectrometry, and some flavor compounds were uniquely present in the L. plantarum-supplemented fermented milk (including 2,3-pentanedione, acetaldehyde, and acetate). No significant difference was shown in the sensory evaluation scores between samples with or without L. plantarum supplementation, but a gradual decrease was observed over storage in all samples. However, when L. plantarum was added, apparent shifts were observed in the overall quality of the fermented milk based on principal component analysis and multivariate ANOVA, particularly in the texture (adhesiveness) and volatile flavor compound profiles (acetaldehyde). Compared with L. plantarum IMAU80106 and IMAU10216, both the texture and volatile flavor profiles of IMAU70095 were closest to those of the control without adding the adjunct bacteria, suggesting that IMAU70095 might be the most suitable strain for further application in functional dairy

  14. Ruminant Nutrition Symposium: Role of fermentation acid absorption in the regulation of ruminal pH.

    Science.gov (United States)

    Aschenbach, J R; Penner, G B; Stumpff, F; Gäbel, G

    2011-04-01

    Highly fermentable diets are rapidly converted to organic acids [i.e., short-chain fatty acids (SCFA) and lactic acid] within the rumen. The resulting release of protons can constitute a challenge to the ruminal ecosystem and animal health. Health disturbances, resulting from acidogenic diets, are classified as subacute and acute acidosis based on the degree of ruminal pH depression. Although increased acid production is a nutritionally desired effect of increased concentrate feeding, the accumulation of protons in the rumen is not. Consequently, mechanisms of proton removal and their quantitative importance are of major interest. Saliva buffers (i.e., bicarbonate, phosphate) have long been identified as important mechanisms for ruminal proton removal. An even larger proportion of protons appears to be removed from the rumen by SCFA absorption across the ruminal epithelium, making efficiency of SCFA absorption a key determinant for the individual susceptibility to subacute ruminal acidosis. Proceeding initially from a model of exclusively diffusional absorption of fermentation acids, several protein-dependent mechanisms have been discovered over the last 2 decades. Although the molecular identity of these proteins is mostly uncertain, apical acetate absorption is mediated, to a major degree, via acetate-bicarbonate exchange in addition to another nitrate-sensitive, bicarbonate-independent transport mechanism and lipophilic diffusion. Propionate and butyrate also show partially bicarbonate-dependent transport modes. Basolateral efflux of SCFA and their metabolites has to be mediated primarily by proteins and probably involves the monocarboxylate transporter (MCT1) and anion channels. Although the ruminal epithelium removes a large fraction of protons from the rumen, it also recycles protons to the rumen via apical sodium-proton exchanger, NHE. The latter is stimulated by ruminal SCFA absorption and salivary Na(+) secretion and protects epithelial integrity. Finally

  15. Application of bipolar electrodialysis to E.coli fermentation for simultaneous acetate removal and pH control

    DEFF Research Database (Denmark)

    Wong, M.; Woodley, John; Lye, G.J.

    2010-01-01

    The application of bipolar electrodialysis (BPED) for the simultaneous removal of inhibitory acetate and pH control during E. coli fermentation was investigated. A two cell pair electrodialysis module, consisting of cation exchange, anion exchange and bipolar membranes with working area of 100 cm2...

  16. Fermentative Bacteria Influence the Competition between Denitrifiers and DNRA Bacteria

    Directory of Open Access Journals (Sweden)

    Eveline M. van den Berg

    2017-09-01

    Full Text Available Denitrification and dissimilatory reduction to ammonium (DNRA are competing nitrate-reduction processes that entail important biogeochemical consequences for nitrogen retention/removal in natural and man-made ecosystems. The nature of the available carbon source and electron donor have been suggested to play an important role on the outcome of this microbial competition. In this study, the influence of lactate as fermentable carbon source on the competition for nitrate was investigated for varying ratios of lactate and nitrate in the influent (Lac/N ratio. The study was conducted in an open chemostat culture, enriched from activated sludge, under strict anoxia. The mechanistic explanation of the conversions observed was based on integration of results from specific batch tests with biomass from the chemostat, molecular analysis of the biomass enriched, and a computational model. At high Lac/N ratio (2.97 mol/mol both fermentative and respiratory nitrate reduction to ammonium occurred, coupled to partial oxidation of lactate to acetate, and to acetate oxidation respectively. Remaining lactate was fermented to propionate and acetate. At a decreased Lac/N ratio (1.15 mol/mol, the molar percentage of nitrate reduced to ammonium decreased to 58%, even though lactate was supplied in adequate amounts for full ammonification and nitrate remained the growth limiting compound. Data evaluation at this Lac/N ratio suggested conversions were comparable to the higher Lac/N ratio, except for lactate oxidation to acetate that was coupled to denitrification instead of ammonification. Respiratory DNRA on acetate was likely catalyzed by two Geobacter species related to G. luticola and G. lovleyi. Two Clostridiales members were likely responsible for lactate fermentation and partial lactate fermentation to acetate coupled to fermentative DNRA. An organism related to Propionivibrio militaris was identified as the organism likely responsible for denitrification. The

  17. A critical review on factors influencing fermentative hydrogen production.

    Science.gov (United States)

    Kothari, Richa; Kumar, Virendra; Pathak, Vinayak V; Ahmad, Shamshad; Aoyi, Ochieng; Tyagi, V V

    2017-03-01

    Biohydrogen production by dark fermentation of different waste materials is a promising approach to produce bio-energy in terms of renewable energy exploration. This communication has reviewed various influencing factors of dark fermentation process with detailed account of determinants in biohydrogen production. It has also focused on different factors such as improved bacterial strain, reactor design, metabolic engineering and two stage processes to enhance the bioenergy productivity from substrate. The study also suggest that complete utilization of substrates for biological hydrogen production requires the concentrated research and development for efficient functioning of microorganism with integrated application for energy production and bioremediation. Various studies have been taken into account here, to show the comparative efficiency of different substrates and operating conditions with inhibitory factors and pretreatment option for biohydrogen production. The study reveals that an extensive research is needed to observe field efficiency of process using low cost substrates and integration of dark and photo fermentation process. Integrated approach of fermentation process will surely compete with conventional hydrogen process and replace it completely in future.

  18. Fermentation temperature and wort composition influence on diacetyl and 2, 3-pentanedione contents in beer

    Directory of Open Access Journals (Sweden)

    Pejin Jelena D.

    2005-01-01

    Full Text Available Diacetyl and 2,3-pentanedione are important constituents of beer sensory properties. A new GC/MS method for diacetyl and 2,3-pentanedione content determination was developed. This method was applied for the determination of diacetyl and 2,3-pentanedione contents during beer fermentation (primary fermentation and maturation. Primary fermentations were carried out at different temperatures (8°C and 14°C. Primary fermentation temperature had a great influence on diacetyl and 2,3-pentanedione formation and reduction. Formation and reduction rates increased with the primary fermentation temperature increasment. Diacetyl and 2,3-pentanedione contents also increased with the corn grits increasment. Fermentations were carried out with Saccharomyces cerevisiae pure culture, specially prepared for each fermentation. This GC/MS method for diacetyl and 2,3-pentanedione determination was valuable for analysing the influence of wort composition or fermentation conditions such as primary fermentation temperature on their formation and reduction.

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

    Directory of Open Access Journals (Sweden)

    Ramon eGanigué

    2016-05-01

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

  20. Physico-chemical and microbiological properties of raw fermented sausages are not influenced by color differences of turkey breast meat.

    Science.gov (United States)

    Popp, J; Krischek, C; Janisch, S; Wicke, M; Klein, G

    2013-05-01

    It has been suggested that the color of turkey breast meat influences both physico-chemical and microbiological properties of raw fermented sausages. In this study, raw fermented sausages were produced with turkey breast meat in 3 different colors (pale, normal, or dark), which were obtained from 2 fast-growing-genetic-line toms at 2 slaughterhouses. Prior to the sausage production, the breast muscles were sorted into color groups according to the lightness values determined at 24 h postmortem. This meat was subsequently processed to raw fermented sausages using 1.5 or 2.5% curing salt (CS). The pale meat had higher lightness, electrical conductivity, and drip loss, whereas the dark meat showed a darker color only. The physico-chemical (pH, water activity), visual (lightness, redness), and microbial (total plate count) properties of the sausages were not influenced by the color of the turkey breast meat. The sausage made with 2.5% CS had lower aw and higher ash and hardness values than the sausages produced with 1.5% CS. In conclusion, processing of differently colored turkey meat to raw fermented sausages does not influence the quality characteristics of the products. Based on these findings, there is no reason for the sausage producer to separate turkey breast muscles by color before producing raw fermented sausages.

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

    Science.gov (United States)

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

    2014-07-01

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

  2. The Effect of Rice Fermented (Tape Ketan Hitam Liquid Fraction Concentrations and Incubation Times on pH, Viscosity and Organoleptic Quality of Goat Milk

    Directory of Open Access Journals (Sweden)

    Naili Iqrimah

    2013-09-01

    Full Text Available This study aimed to determine of interaction and the best of percentage rice fermented liquid fraction addition and incubation times on pH, viscosity and organoleptic quality. The experimental method was designed by factorial Completely Randomized Design (CRD which three times replicated. The treatment consists of rice fermented liquid fraction concentrations by 5 %, 15 %, 25 % and 35 % (v/v  and incubation times by 0 (without incubation , 8,16 and 24 hours. The results showed that the different concentration of rice fermented liquid fraction showed a significantly different effect on pH, viscosity, colour, smell, taste and textur, while  in incubation times gave a significantly different effect on pH, viscosity, smell, taste and textur but not give a significant effect on colour. The best combination obtained from addition of rice fermented liquid fraction 25 % and 24 hours of incubation times. Key words: goat milk, rice fermented liquid fraction, incubation times

  3. Controlling composition and color characteristics of Monascus pigments by pH and nitrogen sources in submerged fermentation.

    Science.gov (United States)

    Shi, Kan; Song, Da; Chen, Gong; Pistolozzi, Marco; Wu, Zhenqiang; Quan, Lei

    2015-08-01

    Submerged fermentations of Monascus anka were performed with different nitrogen sources at different pH in 3 L bioreactors. The results revealed that the Monascus pigments dominated by different color components (yellow pigments, orange pigments or red pigments) could be selectively produced through pH control and nitrogen source selection. A large amount of intracellular pigments dominated by orange pigments and a small amount of water-soluble extracellular yellow pigments were produced at low pH (pH 2.5 and 4.0), independently of the nitrogen source employed. At higher pH (pH 6.5), the role of the nitrogen source became more significant. In particular, when ammonium sulfate was used as nitrogen source, the intracellular pigments were dominated by red pigments with a small amount of yellow pigments. Conversely, when peptone was used, intracellular pigments were dominated by yellow pigments with a few red pigments derivatives. Neither the presence of peptone nor ammonium sulfate promoted the production of intracellular orange pigments while extracellular pigments with an orangish red color were observed in both cases, with a higher yield when peptone was used. Two-stage pH control fermentation was then performed to improve desirable pigments yield and further investigate the effect of pH and nitrogen sources on pigments composition. These results provide a useful strategy to produce Monascus pigments with different composition and different color characteristics. Copyright © 2015 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.

  4. 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.

  5. Modeling of acetate-type fermentation of sugar-containing wastewater under acidic pH conditions.

    Science.gov (United States)

    Huang, Liang; Pan, Xin-Rong; Wang, Ya-Zhou; Li, Chen-Xuan; Chen, Chang-Bin; Zhao, Quan-Bao; Mu, Yang; Yu, Han-Qing; Li, Wen-Wei

    2018-01-01

    In this study, a kinetic model was developed based on Anaerobic Digestion Model No. 1 to provide insights into the directed production of acetate and methane from sugar-containing wastewater under low pH conditions. The model sufficiently described the dynamics of liquid-phase and gaseous products in an anaerobic membrane bioreactor by comprehensively considering the syntrophic bioconversion steps of sucrose hydrolysis, acidogenesis, acetogenesis and methanogenesis under acidic pH conditions. The modeling results revealed a significant pH-dependency of hydrogenotrophic methanogenesis and ethanol-producing processes that govern the sucrose fermentative pathway through changing the hydrogen yield. The reaction thermodynamics of such acetate-type fermentation were evaluated, and the implications for process optimization by adjusting the hydraulic retention time were discussed. This work sheds light on the acid-stimulated acetate-type fermentation process and may lay a foundation for optimization of resource-oriented processes for treatment of food wastewater. Copyright © 2017 Elsevier Ltd. All rights reserved.

  6. Influence of fermentation temperature on the content of fatty acids in low energy milk-based kombucha products

    Directory of Open Access Journals (Sweden)

    Malbaša Radomir V.

    2011-01-01

    Full Text Available The aim of this study was to investigate the influence of fermentation temperature on the fatty acids content in low energy milk-based products obtained by kombucha inoculums with herbal teas. In this investigation low energy milk-based kombucha products were produced from milk with 0.8% milk fat using 10% (v/v kombucha inoculums cultivated on winter savory, peppermint, stinging nettle and wild thyme. The process of fermentation was conducted at two temperatures: 40°C and 43°C. Fermentation was stopped after the pH value of 4.5 was reached. Duration of the fermentation process was shorter by applying higher fermentation temperature. Fatty acids content was determined by gas chromatography-mass spectrometry. Predominant fatty acids in all obtained products were saturated fatty acids, first of all the monounsaturated ones. The higher temperature resulted in the formation of lower amount of saturated fatty acids in the obtained milk-based kombucha products.

  7. Titratable acidity of beverages influences salivary pH recovery

    Directory of Open Access Journals (Sweden)

    Livia Maria Andaló TENUTA

    2015-01-01

    Full Text Available A low pH and a high titratable acidity of juices and cola-based beverages are relevant factors that contribute to dental erosion, but the relative importance of these properties to maintain salivary pH at demineralizing levels for long periods of time after drinking is unknown. In this crossover study conducted in vivo, orange juice, a cola-based soft drink, and a 10% sucrose solution (negative control were tested. These drinks differ in terms of their pH (3.5 ± 0.04, 2.5 ± 0.05, and 5.9 ± 0.1, respectively and titratable acidity (3.17 ± 0.06, 0.57 ± 0.04 and < 0.005 mmols OH- to reach pH 5.5, respectively. Eight volunteers with a normal salivary flow rate and buffering capacity kept 15 mL of each beverage in their mouth for 10 s, expectorated it, and their saliva was collected after 15, 30, 45, 60, 90, and 120 s. The salivary pH, determined using a mini pH electrode, returned to the baseline value at 30 s after expectoration of the cola-based soft drink, but only at 90 s after expectoration of the orange juice. The salivary pH increased to greater than 5.5 at 15 s after expectoration of the cola drink and at 30 s after expectoration of the orange juice. These findings suggest that the titratable acidity of a beverage influences salivary pH values after drinking acidic beverages more than the beverage pH.

  8. Titratable acidity of beverages influences salivary pH recovery.

    Science.gov (United States)

    Tenuta, Livia Maria Andaló; Fernández, Constanza Estefany; Brandão, Ana Carolina Siqueira; Cury, Jaime Aparecido

    2015-01-01

    A low pH and a high titratable acidity of juices and cola-based beverages are relevant factors that contribute to dental erosion, but the relative importance of these properties to maintain salivary pH at demineralizing levels for long periods of time after drinking is unknown. In this crossover study conducted in vivo, orange juice, a cola-based soft drink, and a 10% sucrose solution (negative control) were tested. These drinks differ in terms of their pH (3.5 ± 0.04, 2.5 ± 0.05, and 5.9 ± 0.1, respectively) and titratable acidity (3.17 ± 0.06, 0.57 ± 0.04 and pH 5.5, respectively). Eight volunteers with a normal salivary flow rate and buffering capacity kept 15 mL of each beverage in their mouth for 10 s, expectorated it, and their saliva was collected after 15, 30, 45, 60, 90, and 120 s. The salivary pH, determined using a mini pH electrode, returned to the baseline value at 30 s after expectoration of the cola-based soft drink, but only at 90 s after expectoration of the orange juice. The salivary pH increased to greater than 5.5 at 15 s after expectoration of the cola drink and at 30 s after expectoration of the orange juice. These findings suggest that the titratable acidity of a beverage influences salivary pH values after drinking acidic beverages more than the beverage pH.

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

    Science.gov (United States)

    Choromański, Paweł; Karwowska, Ewa; Łebkowska, Maria

    2016-01-15

    In this study the influence of the petroleum products: diesel fuel and spent engine oil on the sewage sludge digestion process and biogas production efficiency was investigated. Microbiological, chemical and enzymatic analyses were applied in the survey. It was revealed that the influence of the petroleum derivatives on the effectiveness of the methane fermentation of sewage sludge depends on the type of the petroleum product. Diesel fuel did not limit the biogas production and the methane concentration in the biogas, while spent engine oil significantly reduced the process efficacy. The changes in physical-chemical parameters, excluding COD, did not reflect the effect of the tested substances. The negative influence of petroleum products on individual bacterial groups was observed after 7 days of the process, while after 14 days probably some adaptive mechanisms appeared. The dehydrogenase activity assessment was the most relevant parameter to evaluate the effect of petroleum products contamination. Diesel fuel was probably used as a source of carbon and energy in the process, while the toxic influence was observed in case of spent engine oil. Copyright © 2015 Elsevier B.V. All rights reserved.

  10. Effects of Two-stage Controlled pH and Temperature vs. One-step Process for Hemicellulase Biosynthesis and Feruloyl Oligosaccharide Fermentation using Aureobasidium pullulans

    Directory of Open Access Journals (Sweden)

    Xiaohong Yu

    2016-04-01

    Full Text Available A two-stage, pH- and temperature-controlled wheat bran fermentation method using Aureobasidium pullulans was investigated for feruloyl oligosaccharides (FOs production and the activities of xylanase, xylosidase, and ferulic acid esterase (FAE. A. pullulans secreted xylanase, xylosidase, and FAE at high levels in the initial pH of 4.0 to 5.0 and a fermentation liquid temperature of 31 °C to 33 °C. FOs production via two-stage fermentation (FOs 2 reached 1123 nmol/L after fermentation for 96 h, by controlling the initial pH at 4.0 and the initial temperature at 33 °C, and then changing the pH to 6.0 and the temperature to 29 °C at the same time at 36 h. This process was 12 h shorter and 219 nmol/L higher than a one-stage fermentation for producing FOs 1. Xylanase, xylosidase, and FAE activities were highly correlated with controlled pH and temperature and FOs biosynthesis rate. Thus, the combination of two-stage controlled pH and temperature could support mass production of FOs.

  11. State Estimation in Fermentation of Lignocellulosic Ethanol. Focus on the Use of pH Measurements

    DEFF Research Database (Denmark)

    Mauricio Iglesias, Miguel; Gernaey, Krist; Huusom, Jakob Kjøbsted

    2015-01-01

    The application of the continuous-discrete extended Kalman filter (CD-EKF) as a powerful tool for state estimation in biochemical systems is assessed here. Using a fermentation process for ethanol production as a case study, the CD-EKF can effectively estimate the model states even when highly non...

  12. Improving properties of sweet potato composite flour: Influence of lactic fermentation

    Science.gov (United States)

    Yuliana, Neti; Nurdjanah, Siti; Setyani, Sri; Novianti, Dini

    2017-06-01

    The use of locally grown crops such as sweet potato as raw material for composite flour is considered advantageous as it reduces the importation of wheat flour. However the use of native sweetpotato flour has drawback properties when applied in the food. This study was aimed to modify sweet potato flour through six methods of lactic fermentation (spontaneous, pickle brine, Lb plantarum, Lc mesentereoides, a mixed of Lb plantarum and Lc mesentereoides, and mixed of Lb plantarum, Lc mesentereoides and yeast) to increase its properties in composite flour. Composite flours were obtained after fermentation of sweet potato slices for 48h in the proportion of 50% sweet potatoes flour and 50% wheat flour. pH, moisture content, swelling power, solubility, and pasting properties were determined for the fermented and unfermented composite flours. The results indicated that the composite fermented flours had better properties than those of non fermented flour. Fermentation increased swelling power, moisture content, meanwhile, solubility, and pH, deacresed. Amylose leaching, however, was not significantly affected by the fermentation process.

  13. Influence of fermentation and cowpea steaming on some quality ...

    African Journals Online (AJOL)

    Fermentation and cowpea steaming can be used to improve the protein quality and quantity of fermented maize dough. In the production of maize-cowpea blends, it is important that the quality characteristics are evaluated to determine their functionality in the products. A 5x4x2x2 factorial experiment with cowpea level, ...

  14. Biogas properties and enzymatic analysis during anaerobic fermentation of Phragmites australis straw and cow dung: influence of nickel chloride supplement.

    Science.gov (United States)

    Tian, Yonglan; Zhang, Huayong; Chai, Yang; Wang, Lijun; Mi, Xueyue; Zhang, Luyi; Ware, Maxwell Adam

    2017-02-01

    The importance of nickel (added as NiCl 2 ) on mesophilic anaerobic fermentation of Phragmites australis straw and cow dung was demonstrated by investigating the biogas properties, pH values, organic matter degradation [chemical oxygen demand (COD)] and enzyme activities (cellulase, protease and dehydrogenase) during the fermentation process. The results showed that Ni 2+ addition increased the cumulative biogas yields by >18 % by improving the efficiency of first peak stage and bringing forward the second peak stage. The pH values were not significantly influenced by Ni 2+ addition (p > 0.05). Biogas yields were associated with variations in COD concentrations rather than momentary concentrations. At the start-up stage of fermentation (4th day), the biogas yields increased gradually together with the increase of dehydrogenase activities at elevated Ni 2+ concentrations when cellulase and protease activities were similar in all test groups. It is suggested that Ni 2+ addition was mainly dependent on the methanogenic stage. After the start-up stage, the impact of Ni 2+ addition on biogas production was mainly dependent on its effect on cellulase activities, rather than protease or dehydrogenase activities.

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

    Science.gov (United States)

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

    2007-02-01

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

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

    Science.gov (United States)

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

    2004-04-07

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

  17. Enzymatic Modification of Corn Starch Influences Human Fecal Fermentation Profiles.

    Science.gov (United States)

    Dura, Angela; Rose, Devin J; Rosell, Cristina M

    2017-06-14

    Enzymatically modified starches have been widely used in food applications to develop new products, but information regarding digestion and fecal fermentation of these products is sparse. The objective of this study was to determine the fermentation properties of corn starch modified with α-amylase, amyloglucosidase, or cyclodextrin glycosyltransferase and the possible role of hydrolysis products. Samples differed in their digestibility and availability to be fermented by the microbiota, resulting in differences in microbial metabolites produced during in vitro fermentation. The presence or absence of hydrolysis products and gelatinization affected starch composition and subsequent metabolite production by the microbiota. Amyloglucosidase-treated starch led to the greatest production of short- and branched-chain fatty acid production by the microbiota. Results from this study could be taken into consideration to confirm the possible nutritional claims and potential health benefits of these starches as raw ingredients for food development.

  18. Effects of pH value and substrate concentration on hydrogen production from the anaerobic fermentation of glucose

    Energy Technology Data Exchange (ETDEWEB)

    Li, Zhi; Wang, Hui; Tang, Zongxun; Wang, Xiaofang [Key Laboratory of Synthetic and Natural Functional Molecule Chemistry (Ministry of Education), Department of Chemisty, Northwest University, Xi' an 710069 (China); Bai, Jinbo [Lab. MSS/MAT, CNRS UMR 8579, Ecole Centrale Paris, 92295 Chatenay Malabry (France)

    2008-12-15

    A series of batch experiments were conducted to investigate the effects of pH and glucose concentrations on biological hydrogen production by using the natural sludge obtained from the bed of a local river as inoculant. Batch experiments numbered series I and II were designed at an initial and constant pH of 5.0-7.0 with 1.0 increment and four different glucose concentrations (5.0, 7.5, 10 and 20 g glucose/L). The results showed that the optimal condition for anaerobic fermentative hydrogen production is 7.5 g glucose/L and constant pH 6.0 with a maximum H{sub 2} production rate of 0.22 mol H{sub 2} mol{sup -1} glucose h{sup -1}, a cumulative H{sub 2} yield of 1.83 mol H{sub 2} mol{sup -1} glucose and a H{sub 2} percentage of 63 in biogas. (author)

  19. On the influence of thiamine and ammonium ions on alcoholic fermentation

    NARCIS (Netherlands)

    Maesen, Th.J.M.

    1953-01-01

    1. 1. In a glucose-sodium acetate medium of pH 5.6 the fermentation rate of bakers' yeast remains constant at a low level during several hours, while in the presence of ammonium sulphate it gradually increases. The rise is steeper in the presence of thiamine. 2. 2. After the ammonium ions have

  20. Mannitol production by heterofermentative Lactobacillus reuteri CRL 1101 and Lactobacillus fermentum CRL 573 in free and controlled pH batch fermentations.

    Science.gov (United States)

    Rodríguez, Cecilia; Rimaux, Tom; Fornaguera, María José; Vrancken, Gino; de Valdez, Graciela Font; De Vuyst, Luc; Mozzi, Fernanda

    2012-03-01

    Certain lactic acid bacteria, especially heterofermentative strains, are capable to produce mannitol under adequate culture conditions. In this study, mannitol production by Lactobacillus reuteri CRL 1101 and Lactobacillus fermentum CRL 573 in modified MRS medium containing a mixture of fructose and glucose in a 6.5:1.0 ratio was investigated during batch fermentations with free pH and constant pH 6.0 and 5.0. Mannitol production and yields were higher under constant pH conditions compared with fermentations with free pH, the increase being more pronounced in the case of the L. fermentum strain. Maximum mannitol production and yields from fructose for L. reuteri CRL 1101 (122 mM and 75.7 mol%, respectively) and L. fermentum CRL 573 (312 mM and 93.5 mol%, respectively) were found at pH 5.0. Interestingly, depending on the pH conditions, fructose was used only as an alternative external electron acceptor or as both electron acceptor and energy source in the case of the L. reuteri strain. In contrast, L. fermentum CRL 573 used fructose both as electron acceptor and carbon source simultaneously, independently of the pH value, which strongly affected mannitol production by this strain. Studies on the metabolism of these relevant mannitol-producing lactobacilli provide important knowledge to either produce mannitol to be used as food additive or to produce it in situ during fermented food production.

  1. Fermentation of Agave tequilana juice by Kloeckera africana: influence of amino-acid supplementations.

    Science.gov (United States)

    Valle-Rodríguez, Juan Octavio; Hernández-Cortés, Guillermo; Córdova, Jesús; Estarrón-Espinosa, Mirna; Díaz-Montaño, Dulce María

    2012-02-01

    This study aimed to improve the fermentation efficiency of Kloeckera africana K1, in tequila fermentations. We investigated organic and inorganic nitrogen source requirements in continuous K. africana fermentations fed with Agave tequilana juice. The addition of a mixture of 20 amino-acids greatly improved the fermentation efficiency of this yeast, increasing the consumption of reducing sugars and production of ethanol, compared with fermentations supplemented with ammonium sulfate. The preference of K. africana for each of the 20 amino-acids was further determined in batch fermentations and we found that asparagine supplementation increased K. africana biomass production, reducing sugar consumption and ethanol production (by 30, 36.7 and 45%, respectively) over fermentations supplemented with ammonium sulfate. Therefore, asparagine appears to overcome K. africana nutritional limitation in Agave juice. Surprisingly, K. africana produced a high concentration of ethanol. This contrasts to poor ethanol productivities reported for other non-Saccharomyces yeasts indicating a relatively high ethanol tolerance for the K. africana K1 strain. Kloeckera spp. strains are known to synthesize a wide variety of volatile compounds and we have shown that amino-acid supplements influenced the synthesis by K. africana of important metabolites involved in the bouquet of tequila. The findings of this study have revealed important nutritional limitations of non-Saccharomyces yeasts fermenting Agave tequilana juice, and have highlighted the potential of K. africana in tequila production processes.

  2. 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.

  3. Influence of gamma radiation on microbiological parameters of the ethanolic fermentation of sugar-cane must

    International Nuclear Information System (INIS)

    Alcarde, A.R.; Walder, J.M.M.; Horii, J.

    2003-01-01

    The influence of gamma radiation on reducing the population of some bacteria Bacillus and Lactobacillus that usually contaminate the sugar-cane must and its effects on acidity of the medium and viability of the yeast during fermentation were evaluated. The treatment with gamma radiation reduced the bacterial load of the sugar-cane must. Consequently, the volatile acidity produced during the fermentation of the must decreased and the viability of the yeast afterwards added increased

  4. 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.

  5. The influence of Lactobacillus paracasei LPC-37 on selected properties of fermented sausages

    Directory of Open Access Journals (Sweden)

    Marcel Mati

    2015-05-01

    Full Text Available Fermented sausages rank among non-heat-treated meat products. Their nutritional properties are similar to the raw material, simultaneously their microbial safety and stability is ensured using additives and specific microbial cultures. The use of probiotic cultures can positively affect the processing of fermented sausages, resulting in the new technological properties and beneficial effect on human health. However, commercial application of probiotic microorganisms in fermented sausages is not common yet. Lactobacillus paracasei LPC-37 is a gram-positive, non-spore forming, homofermentative rod, which according to studies may modulate immune responses in human organism and survives the passage through the gastrointestinal tract. The main object of this work was to evaluate technological properties of L. paracasei LPC-37, which have not been fully examined. Two groups of fermented sausages were analysed in this work. The first group of fermented sausages was prepared using lyophilized starter culture (Lyocarni RHM-33. The second group of fermented sausages was prepared by the combination of lyophilized starter culture and potential probiotic culture Lactobacillus paracasei LPC-37. The processing and ripening of sausages were carried out in meat processing plant to simulate real conditions of production. The changes of the products (water activity, pH, concentration of organic acids and microbial growth were evaluated during ripening (3 weeks, while sensory analysis was carried out in the final stage of the process and during storage (3 weeks. It was found that the environment of raw-fermented sausages is suitable for the growth and survival of Lactobacillus paracasei LPC-37 and the microbiological quality of the final product was very good (absence of Salmonella and Listeria monocytogenes. The counts of lactobacilli reached 107 CFU/g of the product, which meet the requirements for functional foods. The results of the sensory evaluation showed

  6. Characterization of the Factors that Influence Sinapine Concentration in Rapeseed Meal during Fermentation

    Science.gov (United States)

    Niu, Yanxing; Jiang, Mulan; Guo, Mian; Wan, Chuyun; Hu, Shuangxi; Jin, Hu; Huang, Fenghong

    2015-01-01

    We analyzed and compared the difference in sinapine concentration in rapeseed meal between the filamentous fungus, Trametes sp 48424, and the yeast, Saccharomyces cerevisiae, in both liquid and solid-state fermentation. During liquid and solid-state fermentation by Trametes sp 48424, the sinapine concentration decreased significantly. In contrast, the liquid and solid-state fermentation process by Saccharomyces cerevisiae just slightly decreased the sinapine concentration (P ≤ 0.05). After the solid-state fermented samples were dried, the concentration of sinapine in rapeseed meal decreased significantly in Saccharomyces cerevisiae. Based on the measurement of laccase activity, we observed that laccase induced the decrease in the concentration of sinapine during fermentation with Trametes sp 48424. In order to eliminate the influence of microorganisms and the metabolites produced during fermentation, high moisture rapeseed meal and the original rapeseed meal were dried at 90°C and 105°C, respectively. During drying, the concentration of sinapine in high moisture rapeseed meal decreased rapidly and we obtained a high correlation coefficient between the concentration of sinapine and loss of moisture. Our results suggest that drying and enzymes, especially laccase that is produced during the solid-state fermentation process, may be the main factors that affect the concentration of sinapine in rapeseed meal. PMID:25606856

  7. Influence of yogurt fermentation and refrigerated storage on the stability of protein toxin contaminants.

    Science.gov (United States)

    Jackson, Lauren S; Triplett, Odbert A; Tolleson, William H

    2015-06-01

    Dairy products sold in a ready-to-eat form present the risk that adulterants persisting through manufacturing, storage, and distribution would reach consumers. Pathogenic microbes, including shigatoxigenic strains of Escherichia coli and the toxins they produce, are common food safety hazards associated with dairy products. Ricin and abrin are plant-derived ribosome-inactivating protein toxins related to the shiga-like toxins produced by E. coli. Limited information exists on the effects of manufacturing processes on the stabilities of these heat-resistant ribosome-inactivating proteins in the presence of foods. The goal of this study was to determine how typical yogurt manufacturing and storage processes influence ribosome-inactivating protein toxins. Ricin and abrin were added to skim or whole milk and batch pasteurized. Complete inactivation of both toxins was observed after 30 minutes at 85 °C. If the toxins were added after pasteurization, the levels of ricin and abrin in yogurt and their cytotoxic activities did not change significantly during fermentation or refrigerated storage for 4 weeks. The activities of ricin and abrin were inhibited by skim milk, nonfat yogurt, whole milk, and whole milk yogurt. The results showed minimal effects of the toxins on yogurt pH and %titratable acidity but inhibitory effects of yogurt on toxin activity. Published by Elsevier Ltd.

  8. Influences of environmental and operational factors on dark fermentative hydrogen production: a review

    International Nuclear Information System (INIS)

    Mohammadi, Parviz; Ibrahim, Shaliza; Ghafari, Shahin; Annuar, Mohamad Suffian Mohamad; Vikineswary, Sabaratnam; Zinatizadeh, Ali Akbar

    2012-01-01

    Hydrogen (H 2 ) is one of renewable energy sources known for its non-polluting and environmentally friendly nature, as its end combustion product is water (H 2 O). The biological production of H 2 is a less energy intensive alternative where processes can be operated at ambient temperature and pressure. Dark fermentation by bacterial biomass is one of multitude of approaches to produce hydrogen which is known as the cleanest renewable energy and is thus receiving increasing attention worldwide. The present study briefly reviews the biohydrogen production process with special attention on the effects of several environmental and operational factors towards the process. Factors such as organic loading rate, hydraulic retention time, temperature, and pH studied in published reports were compared and their influences are discussed in this work. This review highlights the variations in examined operating ranges for the factors as well as their reported optimum values. Divergent values observed for the environmental/operational factors merit further exploration in this field. (Copyright copyright 2012 WILEY-VCH Verlag GmbH and Co. KGaA, Weinheim)

  9. Influences of environmental and operational factors on dark fermentative hydrogen production: a review

    Energy Technology Data Exchange (ETDEWEB)

    Mohammadi, Parviz [Department of Civil Engineering, Faculty of Engineering, University of Malaya, Kuala Lumpur (Malaysia); Department of Environmental Health Engineering, Faculty of Health, Kermanshah University of Medical Sciences, Kermanshah (Iran, Islamic Republic of); Ibrahim, Shaliza; Ghafari, Shahin [Department of Civil Engineering, Faculty of Engineering, University of Malaya, Kuala Lumpur (Malaysia); Annuar, Mohamad Suffian Mohamad; Vikineswary, Sabaratnam [Institute of Biological Sciences, Faculty of Science, University of Malaya, Kuala Lumpur (Malaysia); Zinatizadeh, Ali Akbar [Department of Applied Chemistry, Faculty of Chemistry, Razi University, Kermanshah (Iran, Islamic Republic of); Water and Wastewater Research Center (WWRC), Razi University, Kermanshah (Iran, Islamic Republic of)

    2012-11-15

    Hydrogen (H{sub 2}) is one of renewable energy sources known for its non-polluting and environmentally friendly nature, as its end combustion product is water (H{sub 2}O). The biological production of H{sub 2} is a less energy intensive alternative where processes can be operated at ambient temperature and pressure. Dark fermentation by bacterial biomass is one of multitude of approaches to produce hydrogen which is known as the cleanest renewable energy and is thus receiving increasing attention worldwide. The present study briefly reviews the biohydrogen production process with special attention on the effects of several environmental and operational factors towards the process. Factors such as organic loading rate, hydraulic retention time, temperature, and pH studied in published reports were compared and their influences are discussed in this work. This review highlights the variations in examined operating ranges for the factors as well as their reported optimum values. Divergent values observed for the environmental/operational factors merit further exploration in this field. (Copyright copyright 2012 WILEY-VCH Verlag GmbH and Co. KGaA, Weinheim)

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

    Science.gov (United States)

    2012-01-01

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

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

    Directory of Open Access Journals (Sweden)

    Milanovic Vesna

    2012-02-01

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

  12. Electrolytic extraction drives volatile fatty acid chain elongation through lactic acid and replaces chemical pH control in thin stillage fermentation.

    Science.gov (United States)

    Andersen, Stephen J; Candry, Pieter; Basadre, Thais; Khor, Way Cern; Roume, Hugo; Hernandez-Sanabria, Emma; Coma, Marta; Rabaey, Korneel

    2015-01-01

    Volatile fatty acids (VFA) are building blocks for the chemical industry. Sustainable, biological production is constrained by production and recovery costs, including the need for intensive pH correction. Membrane electrolysis has been developed as an in situ extraction technology tailored to the direct recovery of VFA from fermentation while stabilizing acidogenesis without caustic addition. A current applied across an anion exchange membrane reduces the fermentation broth (catholyte, water reduction: H2O + e(-) → ½ H2 + OH(-)) and drives carboxylate ions into a clean, concentrated VFA stream (anolyte, water oxidation: H2O → 2e(-) + 2 H(+) + O2). In this study, we fermented thin stillage to generate a mixed VFA extract without chemical pH control. Membrane electrolysis (0.1 A, 3.22 ± 0.60 V) extracted 28 ± 6 % of carboxylates generated per day (on a carbon basis) and completely replaced caustic control of pH, with no impact on the total carboxylate production amount or rate. Hydrogen generated from the applied current shifted the fermentation outcome from predominantly C2 and C3 VFA (64 ± 3 % of the total VFA present in the control) to majority of C4 to C6 (70 ± 12 % in the experiment), with identical proportions in the VFA acid extract. A strain related to Megasphaera elsdenii (maximum abundance of 57 %), a bacteria capable of producing mid-chain VFA at a high rate, was enriched by the applied current, alongside a stable community of Lactobacillus spp. (10 %), enabling chain elongation of VFA through lactic acid. A conversion of 30 ± 5 % VFA produced per sCOD fed (60 ± 10 % of the reactive fraction) was achieved, with a 50 ± 6 % reduction in suspended solids likely by electro-coagulation. VFA can be extracted directly from a fermentation broth by membrane electrolysis. The electrolytic water reduction products are utilized in the fermentation: OH(-) is used for pH control without added chemicals, and H2 is

  13. The Influenced of Lactobacillus plantarum Starter Addition and The Length Time of Fermentation Process on The Activity of Seaweed Antioxidant Ulva lactuca from Krakal Beach, Yogyakarta

    Science.gov (United States)

    Ambarsari, N. D.; Rushanti, I. R. P. A.; Setyaji, A.; Ningsih, T. R.; Nurhana, N.; Subekhi, I.; Dewi, E. N.

    2018-02-01

    Seaweed contains phenol compound functioning as antioxidant. Lactobacillus plantarum starter addition in a fermentation process was expected will increase the activity of antioxidant. The purpose of this research was to determine the influence of L. plantarum addition and the length of fermentation on the activity of antioxidant in U. lactuca. The experiment was conducted with factorial design. The first treatment consisted 2 different factors namely without L. plantarum addition and L. plantarum addition. While the second treatment were the different length fermentation time: 0, 12, 24, and 36 hours. Each treatment were done in thriplicate. The data was analyzed using ANOVA and BNJ test was applied if there any differences betweenthe treatments. The results showed that the fresh U. lactuca with L. plantarum addition for 36 hours fermentation had TPC BAL 9,83 CFU/ml, pH 4,26, phenol 231 ppm and antioxidant activity IC501375,12 ppm. Dried U. lactuca with L. plantarum addition that was fermentized for 36 hours had TPC BAL 9,10 CFU/ml, pH 4,75, phenol 166,24 ppm and antioxidant activity IC504070,32 ppm. The fresh U. lactuca with L. plantarum addition for 36 hours fermentation was the best treatment since the antioxidant activity is IC501375,12 ppm. Although the antioxidant activity was categorized as weak but it was still showed an increase compared to the result of antioxidant activity with maceration method using n-hexana dissolver which was 11213,76 ppm, ethyl acetate 9770,285 ppm, and ethanol extact 4921,79 ppm.

  14. Microbiological profiles, pH, and titratable acidity of chorizo and salchichón (two Spanish dry fermented sausages) manufactured with ostrich, deer, or pork meat.

    Science.gov (United States)

    Capita, Rosa; Llorente-Marigómez, Sandra; Prieto, Miguel; Alonso-Calleja, Carlos

    2006-05-01

    Microbial counts, pH, and titratable acidity were determined in 102 Spanish dry fermented sausages (chorizo and salchichón) made with ostrich, deer, or pork meat. Average microbial counts (log CFU per gram) varied from 5.46 +/- 0.24 to 8.25 +/- 0.80 (total viable counts), from 4.79 +/- 0.36 to 7.99 +/- 0.20 (psychrotrophs), from 0.00 +/- 0.00 to 0.99 +/- 1.10 (undetectable values were assumed to be zero) (Enterobacteriaceae), from 0.00 +/- 0.00 to 4.27 +/- 1.47 (enterococci), from 5.15 +/- 1.15 to 8.46 +/- 0.49 (lactic acid bacteria), from 3.08 +/- 0.44 to 6.59 +/- 1.76 (Micrococcaceae), from 2.27 +/- 1.53 to 5.11 +/- 1.81 (molds and yeasts), from 0.00 +/- 0.00 to 2.25 +/- 0.81 (pseudomonads), and from 0.00 +/- 0.00 to 2.78 +/- 0.46 (Brochothrix thermosphacta). Average pH and titratable acidity varied from 5.07 +/- 0.25 to 5.63 +/- 0.51 (pH units) and from 0.30 +/- 0.01 to 0.86 +/- 0.19 (% lactic acid). Both type of sausage (P < 0.05) and species of meat (P < 0.001) influenced microbial counts. Salchich6n samples showed lower average values than chorizo samples for most microbial groups (significant for Enterobacteriaceae, lactic acid bacteria, and B. thermosphacta) and titratable acidity. Sausages made from pork showed the highest microbial loads for total viable counts, psychrotrophs, Enterobacteriaceae, enterococci, lactic acid bacteria, and yeasts and molds. Higher counts were observed only for pseudomonads in ostrich sausages. B. thermosphacta levels were similar for all species of meat. The highest average pH value was observed in sausages made from ostrich meat, and the lowest titratable acidity level was found in pork sausages.

  15. Influence of carbon source, pH, and temperature on the polygalacturonase activity of Kluyveromyces marxianus CCMB 322

    Directory of Open Access Journals (Sweden)

    Rodrigo de Queiroz Oliveira

    2012-09-01

    Full Text Available Microbial pectinolytic enzymes are known to play a commercially important role in a number of industrial processes. Two kinds of yeast can be discerned regarding the production of enzymes. One group includes those which can produce enzymes in the absence of an inducer, and the other group comprises the yeasts that produce enzymes in the presence of an inducer. The objective of this study was to investigate the influence of pectic substances, glucose, pH, and temperature on the polygalacturonase activity by Kluyveromyces marxianus CCMB 322. The yeast was grown in a fermentation broth containing different concentrations of glucose and pectic substances. The polygalacturonase activity was determined by the DNS method, and the pH and temperature were optimized using a central composite experimental design. The polygalacturonase secreted by K. marxianus CCMB 322 was partially constitutive showing optimum pH and temperature of 7.36 and 70 °C, respectively, and maintained approximately 93% of its original activity for 50 minutes at 50 °C. Thermal stability of the polygalacturonase enzyme was studied at different temperatures (50, 60, 70, and 80 °C and different incubation times (0, 10, 20, 30, 40, and 50 minutes. This study showed that glucose can influence the regulation of the synthesis of polygalacturonase.

  16. The influence of pH on the adsorption of lead by Na-clinoptilolite ...

    African Journals Online (AJOL)

    The influence of pH on the adsorption of lead by Na-clinoptilolite: Kinetic and equilibrium studies. ... At high pH of the contact solution, the adsorption process occurs by ion exchange and at low pH; i.e., it is physical. The variation of the Gibbs free energy demonstrates that adsorption occurs spontaneously. The process was ...

  17. Influence of Temperature and Carbon Dioxide on Fermentation of Cabernet Sauvignon Must

    Directory of Open Access Journals (Sweden)

    Jan Mavri

    2003-01-01

    Full Text Available In the process of wine fermentation temperature and the amount of carbon dioxide present represent parameters that can be easily monitored and controlled. The influence of variation of the process temperature and the fluxes of additional inlet gaseous carbon dioxide in Saccharomyces bayanus fermentation of Cabernet Sauvignon grape must on the accumulation of biomass and production of metabolites was studied. All experiments with temperature and redox potential control on-line were performed in a 10-litre laboratory stirred tank reactor. Metabolites of Saccharomyces bayanus fermentation comprising higher alcohols (1-propanol, 2-butanol, isoamyl alcohol, as well as reducing sugars, were measured off-line by gas and high pressure liquid chromatography.

  18. Colonic fermentation influences lower esophageal sphincter function in gastroesophageal reflux disease

    DEFF Research Database (Denmark)

    Piche, Thierry; des Varannes, Stanislas Bruley; Sacher-Huvelin, Sylvie

    2003-01-01

    BACKGROUND & AIMS: Colonic fermentation of carbohydrates is known to influence gastric and esophageal motility in healthy subjects. This study investigated the effects of colonic fermentation induced by oral administration of fructooligosaccharides (FOS) in patients with gastroesophageal reflux...... were monitored. RESULTS: Compared with placebo, FOS led to a significant increase in the number of transient lower esophageal sphincter relaxations (TLESRs) and reflux episodes, esophageal acid exposure, and the symptom score for GERD. The integrated plasma response of GLP-1 was significantly higher...... after FOS than placebo. CONCLUSIONS: Colonic fermentation of indigestible carbohydrates increases the rate of TLESRs, the number of acid reflux episodes, and the symptoms of GERD. Although different mechanisms are likely to be involved, excess release of GLP-1 may account, at least in part...

  19. The Effect of Saccharomyces Strains and Fermentation Condition on the pH, Foam Property and CO2 Concentration of Non-alcoholic Beer (Ma-al-shaeer

    Directory of Open Access Journals (Sweden)

    S. Sohrabvandi

    2014-12-01

    Full Text Available This study aims to determine the effect of fermentation condition and Saccharomyces strains on the pH, foam property and CO2 concentration of non-alcoholic beer (Ma-al-shaeer. For this, the beer samples were inoculated with four different species of Saccharomyces (Saccharomyces rouxii 70531, S. rouxii 70535, S. ludwigii 3447 and S. cerevisiae 70424 and fermented for 48h in both aerobic and periodic aeration at three different temperatures. Then their pH, CO2 concentration and foam property were analyzed in 12h intervals during 48h fermentation. The results shows that the treatments with 4×107 CFU.ml-1 and periodic aeration at 24˚C showed the greatest decrease in pH, and the treatments with 107 CFU.ml-1 and aerobic-periodic aeration at 4˚C showed the lowest decrease in pH. The highest and lowest amounts of CO2 and foam property were obtained in the treatments with 4×107 CFU.ml-1 inoculation, aerobic condition, and the treatments with 107 CFU.ml-1, periodic aeration, respectively. These results further demonstrated that the highest drop in pH, and the highest ability of producing CO2 and foam were for S. cerevisiae 70424, and the lowest belonged to S. rouxii 70531. The overall outcome of the study points to the fact that physico-chemical properties of Ma-al-shaeer is important from the consumers' point of view. Therefore, S. cerevisiae with 4×107 CFU.ml-1 inoculation and aerobic condition at 4˚C has promising potential for producing Ma-al-shaeer with good physicochemical properties.

  20. Influence of yeast and lactic acid bacterium on the constituent profile of soy sauce during fermentation.

    Science.gov (United States)

    Harada, Risa; Yuzuki, Masanobu; Ito, Kotaro; Shiga, Kazuki; Bamba, Takeshi; Fukusaki, Eiichiro

    2017-02-01

    Soy sauce is a Japanese traditional seasoning composed of various constituents that are produced by various microbes during a long-term fermentation process. Due to the complexity of the process, the investigation of the constituent profile during fermentation is difficult. Metabolomics, the comprehensive study of low molecular weight compounds in biological samples, is thought to be a promising strategy for deep understanding of the constituent contribution to food flavor characteristics. Therefore, metabolomics is suitable for the analysis of soy sauce fermentation. Unfortunately, only few and unrefined studies of soy sauce fermentation using metabolomics approach have been reported. Therefore, we investigated changes in low molecular weight hydrophilic and volatile compounds of soy sauce using gas chromatography/mass spectrometry (GC/MS)-based non-targeted metabolic profiling. The data were analyzed by statistical analysis to evaluate influences of yeast and lactic acid bacterium on the constituent profile. Consequently, our results suggested a novel finding that lactic acid bacterium affected the production of several constituents such as cyclotene, furfural, furfuryl alcohol and methional in the soy sauce fermentation process. Copyright © 2016 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.

  1. Influence of red wine fermentation oenological additives on inoculated strain implantation.

    Science.gov (United States)

    Duarte, Filomena L; Alves, Ana Claudia; Alemão, Maria Filomena; Baleiras-Couto, M Margarida

    2013-06-01

    Pure selected cultures of Saccharomyces cerevisiae starters are regularly used in the wine industry. A survey of S. cerevisiae populations during red wine fermentations was performed in order to evaluate the influence of oenological additives on the implantation of the inoculated strain. Pilot scale fermentations (500 L) were conducted with active dry yeast (ADY) and other commercial oenological additives, namely two commercial fermentation activators and two commercial tannins. Six microsatellite markers were used to type S. cerevisiae strains. The methodology proved to be very discriminating as a great diversity of wild strains (48 genotypes) was detected. Statistical analysis confirmed a high detection of the inoculated commercial strain, and for half the samples an effective implantation of ADY (over 80 %) was achieved. At late fermentation time, ADY strain implantation in fermentations conducted with commercial additives was lower than in the control. These results question the efficacy of ADY addition in the presence of other additives, indicating that further studies are needed to improve knowledge on oenological additives' use.

  2. Influence of inoculation levels and processing parameters on the survival of Campylobacter jejuni in German style fermented turkey sausages.

    Science.gov (United States)

    Alter, Thomas; Bori, Anouchka; Hamedi, Ahmad; Ellerbroek, Lüppo; Fehlhaber, Karsten

    2006-10-01

    This study investigated the influence of inoculum levels and manufacturing methods on the survival of Campylobacter (C.) jejuni in raw fermented turkey sausages. Sausages were prepared and inoculated with C. jejuni. After inoculation, these sausages were processed and ripened for 8 days. Samples were taken throughout the ripening process. The presence of C. jejuni was established bacteriologically. Additionally, lactic acid bacteria were enumerated, pH values and water activity were measured to verify the ripening process. To detect changes in genotype and verify the identity of the recovered clones, AFLP analysis was carried out on the re-isolated strains. Whereas no C. jejuni were detectable when inoculating the sausages with the lowest inoculum (0.08-0.44 log(10) cfu/g sausage emulsion), C. jejuni were detectable for 12-24h by enrichment when inoculated with approximately 2 log(10) cfu/g. After inoculation with 4 and 6 log(10) cfu/g respectively, C. jejuni were detectable without enrichment for 12-48 h and by enrichment for 144 h at the most. The greatest decrease of the C. jejuni population occurred during the first 4 h of ripening. Only a very high inoculum level allowed the survival of the organism during a fermentation process and during ripening to pose a potential risk for consumers. Lower initial Campylobacter inoculums will be eliminated during proper ripening of the sausages, if sufficient decrease in water activity and pH-value is ensured.

  3. Synergetic effect of pH and biochemical components on bacterial diversity during mesophilic anaerobic fermentation of biomass-origin waste.

    Science.gov (United States)

    Lü, F; Shao, L M; Bru, V; Godon, J J; He, P J

    2009-02-01

    To investigate the synergetic effect of pH and biochemical components on bacterial community structure during mesophilic anaerobic degradation of solid wastes with different origins, and under acidic or neutral conditions. The bacterial community in 16 samples of solid wastes with different biochemical compositions and origins was evaluated during mesophilic anaerobic degradation at acidic and neutral pH. Denaturing gradient gel electrophoresis (DGGE) and single-strand conformation polymorphism (SSCP) were used to compare the communities. Multivariate analysis of the DGGE and SSCP results revealed that most of the dominant microbes were dependent on the content of easily degradable carbohydrates in the samples. Furthermore, the dominant microbes were divided into two types, those that preferred an acid environment and those that preferred a neutral environment. A shift in pH was found to change their preference for medium substrates. Although most of the substrates with similar origin and biochemical composition had similar microbial diversity during fermentation, some microbes were found only in substrates with specific origins. For example, two microbes were only found in substrate that contained lignocellulose and animal protein without starch. These microbes were related to micro-organisms that are found in swine manure, as well as in other intestinal or oral niches. In addition, the distribution of fermentation products was less sensitive to the changes in pH and biochemical components than the microbial community. Bacterial diversity during anaerobic degradation of organic wastes was affected by both pH and biochemical components; however, pH exerted a greater effect. The results of this study reveal that control of pH may be an effective method to produce a stable bacterial community and relatively similar product distribution during anaerobic digestion of waste, regardless of variation in the waste feedstocks.

  4. Screening for the effects of natural plant extracts at different pH on in vitro rumen microbial fermentation of a high-concentrate diet for beef cattle.

    Science.gov (United States)

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

    2005-11-01

    Six natural plant extracts and three secondary plant metabolites were tested at five doses (0, 0.3, 3, 30, and 300 mg/L) and two different pH (7.0 and 5.5) in a duplicate 9 x 5 x 2 factorial arrangement of treatments to determine their effects on in vitro microbial fermentation using ruminal fluid from heifers fed a high-concentrate finishing diet. Treatments were extracts of garlic (GAR), cinnamon (CIN), yucca (YUC), anise (ANI), oregano (ORE), and capsicum (CAP) and pure cinnamaldehyde (CDH), anethole (ATL), and eugenol (EUG). Each treatment was tested in triplicate and in two periods. Fifty milliliters of a 1:1 ruminal fluid-to-buffer solution were introduced into polypropylene tubes supplied with 0.5 g of DM of a 10:90 forage:concentrate diet (15.4% CP, 16.0% NDF; DM basis) and incubated for 24 h at 39 degrees C. Samples were collected for ammonia N and VFA concentrations. The decrease in pH from 7.0 to 5.5 resulted in lower (P cattle diets may differ depending on ruminal pH. When pH was 5.5, GAR, CAP, YUC, and CDH altered ruminal microbial fermentation in favor of propionate, which is more energetically efficient.

  5. Determination of buffering capacity of selected fermented feedstuffs and the effect of dietary acid-base status on ruminal fluid pH

    Directory of Open Access Journals (Sweden)

    Lukáš Bujňák

    2011-01-01

    Full Text Available The aim of this study was to evaluate the buffering capacity of some fermented feedstuffs and the effect of dietary acid-base status on ruminal fluid pH. The first experiment was performed with different types (n = 24 of wet and dry fermented feedstuffs to determine the buffering capacity and buffer value index. The buffer value index of wet corn silages was more negative than for dry corn silages account on acid loss during drying. In the second experiment, the effects of different concentrations of lactic acid on base-buffering capacity, buffer value index and indicators of fermentation process were studied in two groups of corn silages (n = 21. Two groups of analyzed values were compared using unpaired t-test. Differences among the groups in base-buffering capacity (P P P > 0.05 correlation was found between ruminal pH and dietary buffer value index. These results confirmed that dietary acid-base status alone is not adequate as a predictor of the need for buffers in the diet of lactating cows. It is the first report about using of buffering capacity determination methods for evaluation of feedstuffs and dietary acid-base status in dairy cows.

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

    Science.gov (United States)

    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.

  7. Influence of pH on retention of camel chymosin in curd

    DEFF Research Database (Denmark)

    Børsting, Mette Winther; Qvist, Karsten B.; Ardö, Ylva Margareta

    2014-01-01

    Retained coagulant in cheese initiates casein breakdown and influences cheese structure and flavour formation. This study investigated the influence of milk pH on retention of camel chymosin in curd and compared it with bovine chymosin. Milk at five different pH levels was coagulated with same...... coagulation activity. The retention of camel chymosin in curd was rather constant at ∼20% between pH 6.65 and 6.00, while it increased almost linear from 2 to 21% for bovine chymosin. The lower pH dependence for retention of camel chymosin than of bovine chymosin may be explained by a lower negative charge...

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

    DEFF Research Database (Denmark)

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

    2015-01-01

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

  9. Assessing the influence of reactor system design criteria on the performance of model colon fermentation units.

    Science.gov (United States)

    Moorthy, Arun S; Eberl, Hermann J

    2014-04-01

    Fermentation reactor systems are a key platform in studying intestinal microflora, specifically with respect to questions surrounding the effects of diet. In this study, we develop computational representations of colon fermentation reactor systems as a way to assess the influence of three design elements (number of reactors, emptying mechanism, and inclusion of microbial immobilization) on three performance measures (total biomass density, biomass composition, and fibre digestion efficiency) using a fractional-factorial experimental design. It was determined that the choice of emptying mechanism showed no effect on any of the performance measures. Additionally, it was determined that none of the design criteria had any measurable effect on reactor performance with respect to biomass composition. It is recommended that model fermentation systems used in the experimenting of dietary effects on intestinal biomass composition be streamlined to only include necessary system design complexities, as the measured performance is not benefited by the addition of microbial immobilization mechanisms or semi-continuous emptying scheme. Additionally, the added complexities significantly increase computational time during simulation experiments. It was also noted that the same factorial experiment could be directly adapted using in vitro colon fermentation systems. Copyright © 2013 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.

  10. Influence of Fermentation and Drying Materials on the Contamination of Cocoa Beans by Ochratoxin A

    Directory of Open Access Journals (Sweden)

    Sébastien Djédjé Dano

    2013-11-01

    Full Text Available Ochratoxin A (OTA is a mycotoxin produced mainly by species of Aspergillus and Penicillium. Contamination of food with OTA is a major consumer health hazard. In Cote D’Ivoire, preventing OTA contamination has been the subject of extensive study. The current study was conducted to evaluate the influence of fermentation and drying materials on the OTA content in cocoa. For each test, 7000 intact cocoa pods were collected, split open to remove the beans, fermented using 1 of 3 different materials, sun-dried on 1 of 3 different platform types and stored for 30 days. A total of 22 samples were collected at each stage of post-harvesting operations. The OTA content in the extracted samples was then quantified by high-performance liquid chromatography. OTA was detected in beans at all stages of post-harvesting operations at varying levels: pod-opening (0.025 ± 0.02 mg/kg, fermentation (0.275 ± 0.2 mg/kg, drying (0.569 ± 0.015 mg/kg, and storage (0.558 ± 0.04 mg/kg. No significant relationships between the detected OTA level and the materials used in the fermentation and drying of cocoa were observed.

  11. Ultrafiltration of hemicellulose hydrolysate fermentation broth

    Science.gov (United States)

    Kresnowati, M. T. A. P.; Desiriani, Ria; Wenten, I. G.

    2017-03-01

    Hemicelulosic material is often used as the main substrate to obtain high-value products such as xylose. The five carbon sugar, xylose, could be further processed by fermentation to produce xylitol. However, not only the hemicellulose hydrolysate fermentation broth contains xylitol, but also metabolite products, residual substances, biomass and mineral salts. Therefore, in order to obtain the end products, various separation processes are required to separate and purify the desired product from the fermentation broth. One of the most promising downstream processing methods of fermentation broth clarification is ultrafiltration due to its potential for energy saving and higher purity. In addition, ultrafiltration membrane has a high performance in separating inhibitory components in the fermentation broth. This paper assesses the influence of operating conditions; including trans-membrane pressure, velocity, pH of the fermentation broth solutions, and also to the xylitol concentration in the product. The challenges of the ultrafiltration process will be pointed out.

  12. Physiological functions at single-cell level of Lactobacillus spp. isolated from traditionally fermented cabbage in response to different pH conditions.

    Science.gov (United States)

    Olszewska, Magdalena A; Kocot, Aleksandra M; Łaniewska-Trokenheim, Łucja

    2015-04-20

    Changes in pH are significant environmental stresses that may be encountered by lactobacilli during fermentation processes or passage through the gastrointestinal tract. Here, we report the cell response of Lactobacillus spp. isolated from traditionally fermented cabbage subjected to acid/alkaline treatments at pH 2.5, 7.4 and 8.1, which represented pH conditions of the gastrointestinal tract. Among six isolates, four species of Lactobacillus plantarum and two of Lactobacillus brevis were identified by fluorescence in situ hybridization (FISH). The fluorescence-based strategy of combining carboxyfluorescein diacetate (CFDA) and propidium iodine (PI) into a dual-staining assay was used together with epifluorescence microscopy (EFM) and flow cytometry (FCM) for viability assessment. The results showed that the cells maintained esterase activity and membrane integrity at pH 8.1 and 7.4. There was also no loss of culturability as shown by plate counts. In contrast, the majority of 2.5 pH-treated cells had a low extent of esterase activity, and experienced membrane perturbation. For these samples, an extensive loss of culturability was demonstrated. Comparison of the results of an in situ assessment with that of the conventional culturing method has revealed that although part of the stressed population was unable to grow on the growth media, it was deemed viable using a CFDA/PI assay. However, there was no significant change in the cell morphology among pH-treated lactobacilli populations. These analyses are expected to be useful in understanding the cell response of Lactobacillus strains to pH stress and may facilitate future investigation into functional and industrial aspects of this response. Copyright © 2015 Elsevier B.V. All rights reserved.

  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. PHYSIOLOGICAL REGULATION OF PROTEASE AND ANTIBIOTICS IN PENICILLIUM SP. USING SUBMERGED AND SOLID STATE FERMENTATION TECHNIQUES

    OpenAIRE

    HAIDER M. HAMZAH; ANWAR H.L. Ali; HAMID G. HASSAN

    2009-01-01

    A fungal strain belonging to the genus Penicillium was isolated from soil sample and has been diagnosed as Penicillium sp. according to its morphological characteristics of the colonies on solid media and also microscopical examination of the fungal parts. Antibiotics, protease activity and pH values were determined after cultivation of the fungus using submerged fermentation (SF) and solid state fermentation (SSF). The two different patterns of fermentation processes seem to influence the ph...

  15. Controlling alchohol fermentations

    Energy Technology Data Exchange (ETDEWEB)

    Leedham, P A; Tubb, R S

    1983-09-21

    In the initial stages of a fermentation of carbohydrate to EtOH, the growth of the yeast is controlled by monitoring the pH of a fermenting liquid or wort and controlling the supply of O/sub 2/ in accordance with the pH. The temperature of the fermenting liquid is also controlled in dependence upon the pH. The control of the fermentation process is carried out automatically by an apparatus including a fermentation vessel, a pH sensor arranged to provide an output signal representative of the pH of the liquid in the vessel, memory means to store information on the required pH with regard to the fermentation time, means to inject O/sub 2/ into the fermenting liquid and control means to compare the output signal of the pH sensor at a particular time with that of the required pH at that time, and in the event of the pH of the fermenting liquid lagging behind that required, actuate the means to inject O/sub 2/ into the fermenting liquid to increase the O/sub 2/ content of the fermenting liquid.

  16. Influence of activated carbon amended ASBR on anaerobic fermentative hydrogen production

    DEFF Research Database (Denmark)

    Xie, Li; Wang, Lei; Zhou, Qi

    2013-01-01

    The effect of activated carbon amended ASBR on fermentative bio-hydgrogen production from glucose was evaluated at hydraulic retention time (HRTs) ranging from 48 h to 12 h with initial pH of 6.0 at the system temperature of 60°C. Experimental results showed that the performance of activated carbon...... amended anazrobic seguencs batch reactor (ASBRs) was more stable than that of ASBRs without activated carbon addition regarding on hydrogen production and pH. Higher hydrogen yield(HY) and hydrogen producing rate(HPR) were observed in the activated carbon amended ASBRs, with 65%, 63%, 54%, 56% enhancement...... of hydrogen yield in smaller size activated carbon amended reactor under the tested HRT ranges, and the maximum HPR of (7.09±0.31)L·(L·d)-1 and HY of (1.42±0.03) mol·mol-1 was obtained at HRT of 12h. The major soluble products form hydrogen fermentation were n-butyric acid and acetic acid, accounting for 46...

  17. Influence of pH on the growth, laccase activity and RBBR decolorization by tropical basidiomycetes

    Directory of Open Access Journals (Sweden)

    Sérgio Luiz Moreira Neto

    2009-10-01

    Full Text Available The basidiomycete fungi Lentinus crinitus and Psilocybe castanella are being evaluated in a bioremediation process of soils contaminated with organochlorine industrial residues in the Baixada Santista, São Paulo. The aim of the present study was to determine the influence of pH on the fungal growth, in vitro decolorization of anthraquinonic dye Remazol Brilliant Blue R (RBBR and laccase activity. The pH of the culture medium influenced the growth of L. crinitus and P. castanella, which presented less growth at pH 5.9 and pH 2.7, respectively. The fungi were able to modify the pH of the culture medium, adjusting it to the optimum pH for growth which was close to 4.5. Decolorization of the RBBR was maximal at a pH of 2.5 to 3.5. Higher laccase activity was observed at pH 3.5 and pH 4.5 for L. crinitus and P. castanella, respectively. pH was found to be an important parameter for both the growth of these fungi and the enzymatic system involved in RBBR decolorization.Os fungos basidiomicetos Lentinus crinitus e Psilocybe castanella estão sendo avaliados em processo de biorremediação de solos contaminados com resíduos industriais organoclorados, na Baixada Santista, SP. O presente estudo avaliou a influência do pH no crescimento, na descoloração in vitro do corante Azul Brilhante de Remazol R (RBBR e na atividade de lacase durante cultivo destes fungos, de forma a subsidiar a otimização do processo. O pH do meio influenciou o crescimento de L. crinitus e de P. castanella, com menor biomassa em pH 5,9 e pH 2,7, respectivamente. Os fungos foram capazes de modificar o pH inicial do meio de cultura, de modo a ajustá-lo ao valor ótimo de crescimento, próximo a 4,5. Descoloração in vitro do RBBR foi máxima em pH 2,5 e 3,5. Maiores atividades de lacase foram obtidas em pH 3,5 e em pH 4,5 para L. crinitus e P. castanella, respectivamente. Evidenciou-se que o pH é um parâmetro importante para o crescimento destes fungos, atividade de lacase

  18. Influence of Different Fermentation Strategies on the Phenolic Profile of Bilberry Wine (Vaccinium myrtillus L.).

    Science.gov (United States)

    Behrends, Annika; Weber, Fabian

    2017-08-30

    Polyphenol rich and especially anthocyanin rich berries like bilberries (Vaccinium myrtillus L.) and derived products such as wine have enjoyed increasing popularity. During winemaking and aging, the phenolic profile undergoes distinct changes, a phenomenon that has been well investigated in grape wine but not in bilberry wine. The present study determined the influence of different fermentation strategies including various pre- and postfermentative heating and cooling concepts on the phenolic profile of bilberry wine. Besides significant differences in total anthocyanin and tannin concentrations, the different fermentation strategies resulted in distinguishable anthocyanin profiles. A very fast aging manifested by a rapid decrease in monomeric anthocyanins of up to 98% during a 12 week storage and a coincident formation of polymeric pigments and pyranoanthocyanins was observed. Several well-known processes associated with production and aging of wine were much more pronounced in bilberry wine compared to grape wine.

  19. Biohydrogen from thermophilic co-fermentation of swine manure with fruit and vegetable waste: maximizing stable production without pH control.

    Science.gov (United States)

    Tenca, A; Schievano, A; Perazzolo, F; Adani, F; Oberti, R

    2011-09-01

    Hydrogen production by dark fermentation may suffer of inhibition or instability due to pH deviations from optimality. The co-fermentation of promptly degradable feedstock with alkali-rich materials, such as livestock wastes, may represent a feasible and easy to implement approach to avoid external adjustments of pH. Experiments were designed to investigate the effect of the mixing ratio of fruit-vegetable waste with swine manure with the aim of maximizing biohydrogen production while obtaining process stability through the endogenous alkalinity of manure. Fruit-vegetable/swine manure ratio of 35/65 and HRT of 2d resulted to give the highest production rate of 3.27 ± 0.51 L(H2)L(-1)d(-1), with a corresponding hydrogen yield of 126 ± 22 mL(H2)g(-1)(VS-added) and H2 content in the biogas of 42 ± 5%. At these operating conditions the process exhibited also one of the highest measured stability, with daily productions deviating for less than 14% from the average. Copyright © 2011 Elsevier Ltd. All rights reserved.

  20. The influence of slaughterhouse waste on fermentative H2 production from food waste: preliminary results.

    Science.gov (United States)

    Boni, Maria Rosaria; Sbaffoni, Silvia; Tuccinardi, Letizia

    2013-06-01

    The aim of this study was to evaluate the influence of slaughterhouse waste (SHW; essentially the skin, fats, and meat waste of pork, poultry, and beef) in a fermentative co-digestion process for H2 production from pre-selected organic waste taken from a refectory (food waste [FW]). Batch tests under mesophilic conditions were conducted in stirred reactors filled with different proportions of FW and SHW. The addition of 60% and 70% SHW to a mixture of SHW and FW improved H2 production compared to that in FW only, reaching H2-production yields of 145 and 109 ml g VS 0(-1), respectively, which are 1.5-2 times higher than that obtained with FW alone. Although the SHW ensured a more stable fermentative process due to its high buffering capacity, a depletion of H2 production occurred when SHW fraction was higher than 70%. Above this percentage, the formation of foam and aggregated material created non-homogenous conditions of digestion. Additionally, the increasing amount of SHW in the reactors may lead to an accumulation of long chain fatty acids (LCFAs), which are potentially toxic for anaerobic microorganisms and may inhibit the normal evolution of the fermentative process. Copyright © 2013 Elsevier Ltd. All rights reserved.

  1. Biohydrogen production from household solid waste (HSW) at extreme-thermophilic temperature (70 degrees C) - Influence of pH and acetate concentration

    DEFF Research Database (Denmark)

    Liu, Dawei; Min, Booki; Angelidaki, Irini

    2008-01-01

    Hydrogen production from household solid waste (HSW) was performed via dark fermentation by using an extreme-thermophilic mixed culture, and the effect of pH and acetate on the biohydrogen production was investigated. The highest hydrogen production yield was 257 +/- 25 mL/gVS(added) at the optimum...... pH of 7.0. Acetate was proved to be inhibiting the dark fermentation process at neutral pH, which indicates that the inhibition was caused by total acetate concentration not by undissociated acetate. Initial inhibition was detected at acetate concentration of 50 mM, while the hydrogen fermentation...

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

    OpenAIRE

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

    2012-01-01

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

  3. Microprofiles of oxygen, redox potential, and pH, and microbial fermentation products in the highly alkaline gut of the saprophagous larva of Penthetria holosericea (Diptera: Bibionidae)

    KAUST Repository

    Šustr, Vladimír

    2014-08-01

    The saprophagous larvae of bibionid flies harbor bacteria in their alkaline intestinal tracts, but little is known about the contribution of the gut microbiota to the digestion of their recalcitrant diet. In this study, we measured oxygen and hydrogen partial pressure, redox potential and pH in the midgut, gastric caeca and hindgut of larvae of the bibionid fly Penthetria holosericea with Clark-type O2 and H2 microsensors, platinum redox microelectrodes, and LIX-type pH microelectrodes. The center of the midgut lumen was anoxic, whereas gastric caeca and hindgut were hypoxic. However, redox potential profiles indicated oxidizing conditions throughout the gut, with lowest values in the midgut (+20 to +60mV). Hydrogen production was not detected. The midgut was extremely alkaline (pH around 11), whereas hindgut and gastric caeca were neutral to slightly alkaline. While HPLC analysis showed high concentrations of glucose in the midgut (15mM) and gastric caeca (27mM), the concentrations of microbial fermentation products such as lactate (2-4mM), acetate (<1mM) and succinate (<0.5mM) were low in all gut regions, suggesting that the contribution of microorganisms to the digestive process, particularly in the alkaline midgut, is only of minor importance. We conclude that the digestive strategy of the saprophytic larva of P. holosericea, which feeds selectively on decomposed leaves and its own microbe-rich faeces, differs fundamentally from those of detritivorous and humivorous insects, which host a highly active, fermentative microbiota in their alkaline midgut or hindgut compartments. © 2014 Elsevier Ltd.

  4. Influence of fiber degradation and concentration of fermentable sugars on simultaneous saccharification and fermentation of high-solids spruce slurry to ethanol.

    Science.gov (United States)

    Hoyer, Kerstin; Galbe, Mats; Zacchi, Guido

    2013-10-08

    Saccharification and fermentation of pretreated lignocellulosic materials, such as spruce, should be performed at high solids contents in order to reduce the cost of the produced bioethanol. However, this has been shown to result in reduced ethanol yields or a complete lack of ethanol production. Previous studies have shown inconsistent results when prehydrolysis is performed at a higher temperature prior to the simultaneous saccharification and fermentation (SSF) of steam-pretreated lignocellulosic materials. In some cases, a significant increase in overall ethanol yield was reported, while in others, a slight decrease in ethanol yield was observed. In order to investigate the influence of prehydrolysis on high-solids SSF of steam-pretreated spruce slurry, in the present study, the presence of fibers and inhibitors, degree of fiber degradation and initial fermentable sugar concentration has been studied. SSF of whole steam-pretreated spruce slurry at a solids content of 13.7% water-insoluble solids (WIS) resulted in a very low overall ethanol yield, mostly due to poor fermentation. The yeast was, however, able to ferment the washed slurry and the liquid fraction of the pretreated slurry. Performing prehydrolysis at 48°C for 22 hours prior to SSF of the whole pretreated slurry increased the overall ethanol yield from 3.9 to 62.1%. The initial concentration of fermentable sugars in SSF could not explain the increase in ethanol yield in SSF with prehydrolysis. Although the viscosity of the material did not appear to decrease significantly during prehydrolysis, the degradation of the fibers prior to the addition of the yeast had a positive effect on ethanol yield when using whole steam-pretreated spruce slurry. The results of the present study suggest that the increase in ethanol yield from SSF when performing prehydrolysis is a result of fiber degradation rather than a decrease in viscosity. The increased concentration of fermentable sugars at the beginning of the

  5. 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.

  6. A review of sample preparation and its influence on pH determination in concrete samples

    International Nuclear Information System (INIS)

    Manso, S.; Aguado, A.

    2017-01-01

    If we are to monitor the chemical processes in cementitious materials, then pH assays in the pore solutions of cement pastes, mortars, and concretes are of key importance. However, there is no standard method that regulates the sample-preparation method for pH determination. The state-of-the-art of different methods for pH determination in cementitious materials is presented in this paper and the influence of sample preparation in each case. Moreover, an experimental campaign compares three different techniques for pH determination. Its results contribute to establishing a basic criterion to help researchers select the most suitable method, depending on the purpose of the research. A simple tool is described for selecting the easiest and the most economic pH determination method, depending on the objective; especially for researchers and those with limited experience in this field.

  7. A review of sample preparation and its influence on pH determination in concrete samples

    Directory of Open Access Journals (Sweden)

    S. Manso

    2017-01-01

    Full Text Available If we are to monitor the chemical processes in cementitious materials, then pH assays in the pore solutions of cement pastes, mortars, and concretes are of key importance. However, there is no standard method that regulates the sample-preparation method for pH determination. The state-of-the-art of different methods for pH determination in cementitious materials is presented in this paper and the influence of sample preparation in each case. Moreover, an experimental campaign compares three different techniques for pH determination. Its results contribute to establishing a basic criterion to help researchers select the most suitable method, depending on the purpose of the research. A simple tool is described for selecting the easiest and the most economic pH determination method, depending on the objective; especially for researchers and those with limited experience in this field.

  8. Influence of pH on extracellular matrix preservation during lung decellularization.

    Science.gov (United States)

    Tsuchiya, Tomoshi; Balestrini, Jenna L; Mendez, Julio; Calle, Elizabeth A; Zhao, Liping; Niklason, Laura E

    2014-12-01

    The creation of decellularized organs for use in regenerative medicine requires the preservation of the organ extracellular matrix (ECM) as a means to provide critical cues for differentiation and migration of cells that are seeded onto the organ scaffold. The purpose of this study was to assess the influence of varying pH levels on the preservation of key ECM components during the decellularization of rat lungs. Herein, we show that the pH of the 3-[(3-cholamidopropyl)dimethylammonio]-1-propanesulfonate (CHAPS)-based decellularization solution influences ECM retention, cell removal, and also the potential for host response upon implantation of acellular lung tissue. The preservation of ECM components, including elastin, fibronectin, and laminin, were better retained in the lower pH conditions that were tested (pH ranges tested: 8, 10, 12); glycosaminoglycans were preserved to a higher extent in the lower pH groups as well. The DNA content following decellularization of the rat lung was inversely correlated with the pH of the decellularization solution. Despite detectible levels of cyotoskeletal proteins and significant residual DNA, tissues decellularized at pH 8 demonstrated the greatest tissue architecture maintenance and the least induction of host response of all acellular conditions. These results highlight the effect of pH on the results obtained by organ decellularization and suggest that altering the pH of the solutions used for decellularization may influence the ability of cells to properly differentiate and home to appropriate locations within the scaffold, based on the preservation of key ECM components and implantation results.

  9. Influence of early pH decline on calpain activity in porcine muscle

    DEFF Research Database (Denmark)

    Pomponio, Luigi; Ertbjerg, Per; Karlsson, Anders H

    2010-01-01

    myofibril fragmentation at 24 h post-mortem was observed, which was no longer evident in the later phase of the tenderization process. In conclusion, the rate of early pH decline influenced l-calpain activity and the rate but not the extent of myofibrillar degradation, suggesting an early effect......This study investigated the influence of post-mortem pH decline on calpain activity and myofibrillar degradation.From 80 pigs, 30 Longissimus dorsi (LD) muscles were selected on the basis of pH values at 3 h post-mortem and classified into groups of 10 as fast, intermediate and slow pH decline...... measured. A faster decrease in pH resulted in reduced level of l-calpain activity and increased autolysis of the enzyme, and hence an earlier loss of activity due to activation of l-calpain in muscles with a fast pH decline. Paralleling the l-calpain activation in muscles with a fast pH decline a higher...

  10. Influence of oxidation state on the pH dependence of hydrous iridium oxide films

    International Nuclear Information System (INIS)

    Steegstra, Patrick; Ahlberg, Elisabet

    2012-01-01

    Many electrochemical reactions taking place in aqueous solution consume or produce protons. The pH in the diffusion layer can therefore be significantly altered during the reaction and there is a need for in situ pH measurements tracing this near surface pH. In the present paper the rotating ring disc technique was used to measure near surface pH changes during oxygen reduction, utilising hydrous iridium oxide as the pH sensing probe. Before such experiments a good understanding of the pH sensing properties of these films is required and the impact of the oxidation state of the film on the pH sensing properties was investigated as well as the influence of solution redox species. The pH sensitivity (depicted by dE/dpH) was found to depend on the average oxidation state of the film in a manner resembling the cyclic voltammetry response. In all cases the pH response is “supernernstian” with more than one proton per electron. The origin of this behaviour is discussed in the context of acid-base properties of the film and the existence of both hydrous and anhydrous oxide phases. The pH response depends also on the redox properties of the solution but can be optimised for various purposes by conditioning the film at different potentials. This was clearly illustrated by adding hydrogen peroxide, an intermediate in the oxygen reduction reaction, to the solution. It was shown that hydrous iridium oxide can be used as a reliable in situ pH sensor provided that care is taken to optimise the oxidation state of the film.

  11. Influence of pH on the localized corrosion of iron

    International Nuclear Information System (INIS)

    Webley, R.; Henry, R.

    1986-06-01

    The influence of pH on the pitting corrosion of iron in chloride and sulfate solutions was determined using two artificial pit apparatuses to obtain the pH near the surface of the pit bottom. A glass membrane electrode and an antimony electrode were used to measure pH in the two apparatuses. Using solutions of NaCl and Na 2 SO 4 at current densities of 0.5, 5.0, and 10 mA/cm 2 pH's in the range 5 to 6 were obtained with the first apparatus. The antimony probe did not measure pH accurately in solutions of 1 N NaCl and 1 N Na 2 SO 4 and had an error of approximately 2 pH units. A one-dimensional transport model was developed to predict pH variations around the pit mouth and inside the pit. The validity of this model was not verified due to the relative lack of precision with pH measurement techniques

  12. Kinetics of β-galactosidase Production by Lactobacillus bulgaricus During pH Controlled Batch Fermentation in Three Commercial Bulk Starter Media

    Directory of Open Access Journals (Sweden)

    Saeed Abbasalizadeh

    2015-10-01

    Full Text Available The potential of bulk starter fermentation strategy for production of a cost-effective and GRAS source of β-galactosidase from a starter culture strain Lactobacillus bulgaricus was investigated. Three different media were selected and the strain, L. bulgaricus DSM 20081 was cultivated in these media under pH-controlled condition (pH = 5.6 at 43°C. The media were: bulk starter medium based on skim milk + whey, bulk starter medium based on whey, and skim milk. Growth and β-lactic acid production parameters were estimated from experimental data with the Garcia and Luedeking-Piret models, respectively. β-galactosidase production kinetics was also simulated using models based on biomass concentration and lactic acid production. Growth in the bulk starter medium based on skim milk + whey resulted in a higher rate of lactic acid production (7.35 ± 0.23  mg lactic acid ml-1 media h-1 and β-galactosidase activity (800.1± 0.7 nmol ONP ml-1 media compared to the other two media (P<0.01. Simulation of β- galactosidase production based on rate of lactic acid production resulted in very good agreement with experimental data for all three tested media. The results revealed the potential of bulk starter fermentation strategy and skim milk + whey based medium for in-house and relatively low cost production of food-grade β-galactosidase by dairy plants.

  13. The influence of slaughterhouse waste on fermentative H2 production from food waste: Preliminary results

    International Nuclear Information System (INIS)

    Boni, Maria Rosaria; Sbaffoni, Silvia; Tuccinardi, Letizia

    2013-01-01

    Highlights: • Co-digestion process finalized to bio-H 2 production was tested in batch tests. • Slaughterhouse waste (SHW) and food waste (FW) were co-digested in different proportions. • The presence of SHW affected the H 2 production from FW. • When SHW ranging between 50% and 70% the H 2 production is improved. • SHW percentages above 70%, led to a depletion in H 2 production. - Abstract: The aim of this study was to evaluate the influence of slaughterhouse waste (SHW; essentially the skin, fats, and meat waste of pork, poultry, and beef) in a fermentative co-digestion process for H 2 production from pre-selected organic waste taken from a refectory (food waste [FW]). Batch tests under mesophilic conditions were conducted in stirred reactors filled with different proportions of FW and SHW. The addition of 60% and 70% SHW to a mixture of SHW and FW improved H 2 production compared to that in FW only, reaching H 2 -production yields of 145 and 109 ml gVS 0 -1 , respectively, which are 1.5–2 times higher than that obtained with FW alone. Although the SHW ensured a more stable fermentative process due to its high buffering capacity, a depletion of H 2 production occurred when SHW fraction was higher than 70%. Above this percentage, the formation of foam and aggregated material created non-homogenous conditions of digestion. Additionally, the increasing amount of SHW in the reactors may lead to an accumulation of long chain fatty acids (LCFAs), which are potentially toxic for anaerobic microorganisms and may inhibit the normal evolution of the fermentative process

  14. Influence of Rain Tree Pod Meal Supplementation on Rice Straw Based Diets Using Gas Fermentation Technique

    Directory of Open Access Journals (Sweden)

    N. Anantasook

    2012-03-01

    Full Text Available The objective of this study was to determine the roughage to concentrate (R:C ratio with rain tree pod meal (RPM supplementation on in vitro fermentation using gas production technique. The experiment design was a 6×4 factorial arrangement in a CRD. Factor A was 6 levels of R:C ratio (100:0, 80:20, 60:40, 40:60, 20:80 and 0:100 and factor B was 4 levels of RPM (0, 4, 8 and 12 mg. It was found that gas kinetic, extent rate (c was linearly increased (p<0.01 with an increasing level of concentrate while cumulative gas production (96 h was higher in R:C of 40:60. In addition, interaction of R:C ratio and RPM level affected NH3-N and IVDMD and were highest in R:C of 0:100 with 0, 4 mg of RPM and 40:60 with 8 mg of RPM, respectively. Moreover, interaction of R:C ratio and RPM level significantly increased total volatile fatty acids and propionate concentration whereas lower acetate, acetate to propionate ratios and CH4 production in R:C of 20:80 with 8 mg of RPM. Moreover, the two factors, R:C ratio and RPM level influenced the protozoal population and the percentage of methanogens in the total bacteria population. In addition, the use of real-time PCR found that a high level of concentrate in the diet remarkably decreased three cellulolytic bacteria numbers (F. succinogenes, R. flavefaciens and R. albus. Based on this study, it is suggested that the ratio of R:C at 40:60 and RPM level at 12 mg could improve ruminal fluid fermentation in terms of reducing fermentation losses, thus improving VFA profiles and ruminal ecology.

  15. Shear bond strength of one-step self-etch adhesives: pH influence

    Science.gov (United States)

    Poggio, Claudio; Beltrami, Riccardo; Scribante, Andrea; Colombo, Marco; Chiesa, Marco

    2015-01-01

    Background: The aim of this study was to compare the shear bond strength of four one-step self-etch adhesives with different pH values to enamel and dentin. Materials and Methods: In this in vitro study, 200 bovine permanent mandibular incisors were used. Four one-step self-etch adhesives with different pH values were tested both on enamel and on dentin: Adper™ Easy Bond Self-Etch Adhesive (pH = 0.8-1), Futurabond NR (pH=2), G-aenial Bond (pH = 1.5), Clearfil S3 Bond (pH = 2.7). After adhesive systems application, a nanohybrid composite resin was inserted into the bonded surface. The specimens were placed in a universal testing machine. The shear bond strength was performed at a cross-head speed of 1 mm/min until the sample rupture. The shear bond strength values (MPa) of the different groups were compared with analysis of variance after that Kolmogorov and Smirnov tests were applied to assess normality of distributions. P enamel shear bond strength, the highest shear bond strength values were reported with Futurabond NR (P adhesive systems showed lower shear bond strength values with significant differences between them (P 0.05). Conclusion: The pH values of adhesive systems did not influence significantly their shear bond strength to enamel or dentin. PMID:26005459

  16. Fermentation of aqueous plant seed extracts by lactic acid bacteria

    Energy Technology Data Exchange (ETDEWEB)

    Schafner, D.W.; Beuchat, R.L.

    1986-05-01

    The effects of lactic acid bacterial fermentation on chemical and physical changes in aqueous extracts of cowpea (Vigna unguiculata), peanut (Arachis hypogea), soybean (Glycine max), and sorghum (Sorghum vulgare) were studied. The bacteria investigated were Lactobacillus helveticus, L. delbrueckii, L. casei, L. bulgaricus, L. acidophilus, and Streptococcus thermophilus. Organisms were inoculated individually into all of the seed extracts; L. bulgaricus and S. thermophilus were also evaluated together as inocula for fermenting the legume extracts. During fermentation, bacterial population and changes in titratable acidity, pH, viscosity, and color were measured over a 72 h period at 37 degrees C. Maximum bacterial populations, titratable acidity, pH, and viscosity varied depending upon the type of extract and bacterial strain. The maximum population of each organism was influenced by fermentable carbohydrates, which, in turn, influenced acid production and change in pH. Change in viscosity was correlated with the amount of protein and titratable acidity of products. Color was affected by pasteurization treatment and fermentation as well as the source of extract. In the extracts inoculated simultaneously with L. bulgaricus and S. thermophilus, a synergistic effect resulted in increased bacterial populations, titratable acidity, and viscosity, and decreased pH in all the legume extracts when compared to the extracts fermented with either of these organisms individually. Fermented extracts offer potential as substitutes for cultured dairy products. 24 references.

  17. Fermentative Hydrogen Production: Influence of Application of Mesophilic and Thermophilic Bacteria on Mass and Energy Balances

    NARCIS (Netherlands)

    Foglia, D.; Wukovits, W.; Friedl, A.; Vrije, de G.J.; Claassen, P.A.M.

    2011-01-01

    Fermentation of biomass residues and second generation biomasses is a possible way to enable a sustainable production of hydrogen. The HYVOLUTION-project investigates the production of hydrogen by a 2-stage fermentation process of biomass. It consists of a dark fermentation step of sugars to produce

  18. Ph influence on acidogenic dissimilation of glucose in an anaerobic digestor

    Energy Technology Data Exchange (ETDEWEB)

    Zoetemeyer, R J; van den Heuvel, J C; Cohen, A

    1982-01-01

    The paper describes a study of the influence of the pH value on acidogenesis, with reference to maximum specific growth rate and product distribution at various dilution rates, in order to optimize product distribution with respect to the more sensitive methanogenic stage. Glucose was used as the carbon-limiting substrate as its acidogenesis is rate limiting. 18 refs.

  19. Influence of laser power on microstructure of laser metal deposited 17-4 ph stainless steel

    CSIR Research Space (South Africa)

    Adeyemi, AA

    2017-09-01

    Full Text Available The influence of laser power on the microstructure of 17-4 PH stainless steel produced by laser metal deposition was investigated. Multiple-trackof 17-4 stainless steel powder was deposited on 316 stainless steel substrate using laser metal...

  20. Toxin production in food as influenced by pH, thermal treatment and ...

    African Journals Online (AJOL)

    Toxin production in food as influenced by pH, thermal treatment and chemical ... carrot, spinach, pepper, tomato, onion and cooked food samples (rice, yam, beans, ... on the growth rate and toxin elaboration of E. coli, K. aerogenes, C. freundii, ...

  1. Influence of temperature, pH and yeast on in-field production of ethanol from unsterilized sweet sorghum juice

    Energy Technology Data Exchange (ETDEWEB)

    Kundiyana, Dimple K.; Bellmer, Danielle D.; Huhnke, Raymond L.; Wilkins, Mark R. [Department of Biosystems and Agricultural Engineering, Oklahoma State University, Stillwater, OK 74078 (United States); Claypool, P.L. [Department of Statistics, Oklahoma State University, Stillwater, OK 74078 (United States)

    2010-10-15

    It is inevitable that ethanol production in the United States will continue to increase. Sweet sorghum has the potential to be used as a renewable energy crop, and is a viable candidate for ethanol production. Previous barriers to commercialization of sweet sorghum to ethanol have primarily been the high capital cost involved in building a central processing plant that may be operated only seasonally. In order to reduce the investment necessary in a central processing facility, the proposed process involves in-field production of ethanol from sweet sorghum. The overall objective of the research was to determine whether fermentation can take place in the environment with no process control. The goals were to evaluate the effects of yeast type, pH, and nutrients on fermentation process efficiency. Results indicated that both strains of Saccharomyces cerevisiae tested were able to perform fermentation within a wide ambient temperature range (10-25 C). Maximum ethanol produced was 7.9% w v{sup -1} in 120 h under ambient temperature conditions. Other process variables such as adding urea or lowering pH did not significantly improve the sugar to ethanol conversion efficiency of yeasts. Results indicate that in-field fermentation of sweet sorghum juice to ethanol is possible with minimal or no process controls and is a feasible process for ethanol production. (author)

  2. Influence of pH on pesticide sorption by soil containing wheat residue-derived char

    International Nuclear Information System (INIS)

    Sheng Guangyao; Yang Yaning; Huang Minsheng; Yang Kai

    2005-01-01

    Field burning of crop residues incorporates resulting chars into soil and may thus influence the environmental fate of pesticides in the soil. This study evaluated the influence of pH on the sorption of diuron, bromoxynil, and ametryne by a soil in the presence and absence of a wheat residue-derived char. The sorption was measured at pHs ∼3.0 and ∼7.0. Wheat char was found to be a highly effective sorbent for the pesticides, and its presence (1% by weight) in soil contributed >70% to the pesticide sorption (with one exception). The sorption of diuron was not influenced by pH, due to its electroneutrality. Bromoxynil becomes dissociated at high pHs to form anionic species. Its sorption by soil and wheat char was lower at pH ∼7.0 than at pH ∼3.0, probably due to reduced partition of the anionic species of bromoxynil into soil organic matter and its weak interaction with the carbon surface of the char. Ametryne in its molecular form at pH ∼7.0 was sorbed by char-amended soil via partitioning into soil organic matter and interaction with the carbon surface of the char. Protonated ametryne at pH ∼3.0 was substantially sorbed by soil primarily via electrostatic forces. Sorption of protonated ametryne by wheat char was also significant, likely due not only to the interaction with the carbon surface but also to interactions with hydrated silica and surface functional groups of the char. Sorption of ametryne by char-amended soil at pH ∼3.0 was thus influenced by both the soil and the char. Environmental conditions may thus significantly influence the sorption and behavior of pesticides in agricultural soils containing crop residue-derived chars. - Wheat char was effective for adsorption of pesticides in soil, with efficacy varying with pH and particular pesticides

  3. Influence of pH on pesticide sorption by soil containing wheat residue-derived char

    Energy Technology Data Exchange (ETDEWEB)

    Sheng Guangyao [Department of Crop, Soil, and Environmental Sciences, University of Arkansas, Fayetteville, AR 72701 (United States)]. E-mail: gsheng@uark.edu; Yang Yaning [Department of Crop, Soil, and Environmental Sciences, University of Arkansas, Fayetteville, AR 72701 (United States); Huang Minsheng [Department of Environmental Science and Technology, East China Normal University, Shanghai 200062 (China); Yang Kai [Department of Environmental Science and Technology, East China Normal University, Shanghai 200062 (China)

    2005-04-01

    Field burning of crop residues incorporates resulting chars into soil and may thus influence the environmental fate of pesticides in the soil. This study evaluated the influence of pH on the sorption of diuron, bromoxynil, and ametryne by a soil in the presence and absence of a wheat residue-derived char. The sorption was measured at pHs {approx}3.0 and {approx}7.0. Wheat char was found to be a highly effective sorbent for the pesticides, and its presence (1% by weight) in soil contributed >70% to the pesticide sorption (with one exception). The sorption of diuron was not influenced by pH, due to its electroneutrality. Bromoxynil becomes dissociated at high pHs to form anionic species. Its sorption by soil and wheat char was lower at pH {approx}7.0 than at pH {approx}3.0, probably due to reduced partition of the anionic species of bromoxynil into soil organic matter and its weak interaction with the carbon surface of the char. Ametryne in its molecular form at pH {approx}7.0 was sorbed by char-amended soil via partitioning into soil organic matter and interaction with the carbon surface of the char. Protonated ametryne at pH {approx}3.0 was substantially sorbed by soil primarily via electrostatic forces. Sorption of protonated ametryne by wheat char was also significant, likely due not only to the interaction with the carbon surface but also to interactions with hydrated silica and surface functional groups of the char. Sorption of ametryne by char-amended soil at pH {approx}3.0 was thus influenced by both the soil and the char. Environmental conditions may thus significantly influence the sorption and behavior of pesticides in agricultural soils containing crop residue-derived chars. - Wheat char was effective for adsorption of pesticides in soil, with efficacy varying with pH and particular pesticides.

  4. Influence of pH on the transport of nanoscale zinc oxide in saturated porous media

    Energy Technology Data Exchange (ETDEWEB)

    Kanel, Sushil R. [Pegasus Technical Services, Inc. (United States); Al-Abed, Souhail R., E-mail: al-abed.souhail@epa.gov [National Risk Management Research Laboratory, U.S. Environmental Protection Agency (United States)

    2011-09-15

    Widespread use of nanoscale zinc oxide (nZnO) in various fields causes subsurface environment contamination. Even though the transport of dissolved zinc ions in subsurface environments such as soils and sediments has been widely studied, the transport mechanism of nZnO in such environments is poorly understood. In addition, nZnO is often combined with stabilizers or dispersing agents to prevent its aggregation in products. The purpose of this study is to determine the influence of pH on the transport properties of pristine nZnO and carboxymethyl cellulose (CMC) stabilized nZnO (CMC-nZnO) suspensions in silica sand packed column under saturated flow conditions. Transport data were collected at different pHs (pHs: 3, 7, 9, and 11) under 1 mL/min flow rate conditions in a 1.1 cm diameter column. It is found that the transport trends of pristine nZnO and CMC-nZnO were different. For pristine nZnO, mobility of total Zn reached a minimum around its point of zero charge (pH 8.9). Whereas in the case of CMC-nZnO, the mobility of total Zn decreased as the pH of the solution pH increased from 3 to 11. ZnO and Zn ion mixture were separated using diafiltration membrane. It showed that most of the nZnO and CMC-nZnO exists as Zn ion at pH 3 before and after eluting from the sand packed column whereas at pH 11, they exist as particles. This study shows the strong influence of pH and stabilizing agents on nZnO transport. These factors should be considered during subsurface transport of nZnO.

  5. Influence of pH on the transport of nanoscale zinc oxide in saturated porous media

    International Nuclear Information System (INIS)

    Kanel, Sushil R.; Al-Abed, Souhail R.

    2011-01-01

    Widespread use of nanoscale zinc oxide (nZnO) in various fields causes subsurface environment contamination. Even though the transport of dissolved zinc ions in subsurface environments such as soils and sediments has been widely studied, the transport mechanism of nZnO in such environments is poorly understood. In addition, nZnO is often combined with stabilizers or dispersing agents to prevent its aggregation in products. The purpose of this study is to determine the influence of pH on the transport properties of pristine nZnO and carboxymethyl cellulose (CMC) stabilized nZnO (CMC–nZnO) suspensions in silica sand packed column under saturated flow conditions. Transport data were collected at different pHs (pHs: 3, 7, 9, and 11) under 1 mL/min flow rate conditions in a 1.1 cm diameter column. It is found that the transport trends of pristine nZnO and CMC–nZnO were different. For pristine nZnO, mobility of total Zn reached a minimum around its point of zero charge (pH 8.9). Whereas in the case of CMC–nZnO, the mobility of total Zn decreased as the pH of the solution pH increased from 3 to 11. ZnO and Zn ion mixture were separated using diafiltration membrane. It showed that most of the nZnO and CMC–nZnO exists as Zn ion at pH 3 before and after eluting from the sand packed column whereas at pH 11, they exist as particles. This study shows the strong influence of pH and stabilizing agents on nZnO transport. These factors should be considered during subsurface transport of nZnO.

  6. Effects of inulin chain length on fermentation by equine fecal bacteria and Streptococcus bovis

    Science.gov (United States)

    Fructans from pasture can be fermented by Gram-positive bacteria (e.g., Streptococcus bovis) in the equine hindgut, increasing production of lactic acid and decreasing pH. The degree of polymerization (DP) of fructans has been suggested to influence fermentation rates. The objective of the current ...

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

    NARCIS (Netherlands)

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

    2000-01-01

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

  8. Effect of Anionic Salt and Highly Fermentable Carbohydrate Supplementations on Urine pH and on Experimentally Induced Hypocalcaemia in Cows

    Directory of Open Access Journals (Sweden)

    Enemark JMD

    2004-09-01

    Full Text Available The objective of this experiment was to determine the effect of dietary grain on calcium homeostasis. Six rumen-fistulated dairy cows with 3 or more previous lactations and no history of parturient paresis were randomly assigned to a sequence of diets in a crossover study with 4 periods of 10 days each. Dietary treatments were: A control ration consisting of wrap grass silage alone (1, the control ration supplemented with ammonium chloride and ammonium sulphate salt solution (2, control ration following a period with supplementation (3 and control ration supplemented with increasing amounts of barley from 4 to 10 kg/cow per day, expected to produce subclinical rumen acidosis (4. Daily intake of the diets was adjusted to 14 kg DM/cow per day. On day 11, the calcium-regulating mechanisms in cows were challenged until recumbency by a standardized intravenous EDTA infusion and cows were left to recover spontaneously. Anion supplementation and the feeding of highly fermentable carbohydrate lowered urine pH below 7.0 due to subclinical acidosis. During spontaneous recovery from EDTA induced hypocalcaemia, the cows more quickly regained a whole blood free calcium concentration of 1.00 mmol/L if they had most recently been supplemented with either anionic salts or with increasing amounts of barley, as compared to the basic ration. It is concluded that so-called slug-feeding or 'steaming up' with highly fermentable carbohydrates before parturition in milk fever susceptible cows enhanced calcium homeostasis similar to the effect seen in cows on anionic diets.

  9. Enhanced Microbial, Functional and Sensory Properties of Herbal Yogurt Fermented with Korean Traditional Plant Extracts

    OpenAIRE

    Joung, Jae Yeon; Lee, Ji Young; Ha, Young Sik; Shin, Yong Kook; Kim, Younghoon; Kim, Sae Hun; Oh, Nam Su

    2016-01-01

    This study evaluated the effects of two Korean traditional plant extracts (Diospyros kaki THUNB. leaf; DK, and Nelumbo nucifera leaf; NN) on the fermentation, functional and sensory properties of herbal yogurts. Compared to control fermentation, all plant extracts increased acidification rate and reduced the time to complete fermentation (pH 4.5). Supplementation of plant extracts and storage time were found to influence the characteristics of the yogurts, contributing to increased viability ...

  10. Individual whey protein components influence lipid oxidation dependent on pH

    DEFF Research Database (Denmark)

    Horn, Anna Frisenfeldt; Nielsen, Nina Skall; Jacobsen, Charlotte

    In emulsions, lipid oxidation is expected to be initiated at the oil-water interface. The properties of the emulsifier used and the composition at the interface is therefore expected to be of great importance for the resulting oxidation. Previous studies have shown that individual whey protein...... by affecting the preferential adsorption of whey protein components at the interface. The aim of the study was to compare lipid oxidation in 10% fish oil-in-water emulsions prepared with 1% whey protein having either a high concentration of α-lactalbumin, a high concentration of β-lactoglobulin or equal...... amounts of the two. Emulsions were prepared at pH4 and pH7. Emulsions were characterized by their droplet sizes, viscosities, and contents of proteins in the water phase. Lipid oxidation was assessed by PV and secondary volatile oxidation products. Results showed that pH greatly influenced the oxidative...

  11. Low energy Kombucha fermented milk-based beverages

    Directory of Open Access Journals (Sweden)

    Milanović Spasenija D.

    2008-01-01

    Full Text Available This paper investigates manufacturing of fermented beverages from two types of milk (1 % w/w and 2.2 % w/w fat by applying of Kombucha, which contains several yeasts and bacterial strains. The starter was the inoculum produced from previous Kombucha fermentation. The applied starter concentrations were: 10 % v/v, 15 % v/v and 20 % v/v. Also, the traditional yoghurt starter was used to produce the control samples. All fermentations were performed at 42oC and the changes in the pH were monitored. The fermentation process was about three times faster in the control yoghurt than in the Kombucha samples. Influence of Kombucha inoculum concentration on the rate of fermentation appeared not to be significant. All fermentations were stopped when the pH reached 4.4. After the production, the quality of the fermented milk beverages with Kombucha was determined and compared with the quality of the control yoghurt samples. It was concluded that the difference in fat contents in milks affects the difference in quantities of other components in the fermented milk beverages with Kombucha. Sensory characteristics of the beverages manufactured from the partially skimmed milk are much better than those of the fermented beverages produced from the low fat milk.

  12. The influence of pH on the in vitro permeation of rhodium through human skin.

    Science.gov (United States)

    Jansen Van Rensburg, Sané; Franken, Anja; Du Plessis, Jeanetta; Du Plessis, Johannes Lodewykus

    2017-06-01

    Workers in precious metals refineries are at risk of exposure to salt compounds of the platinum group metals through inhalation, as well as through the skin. Rhodium salt permeation through the skin has previously been proven using rhodium trichloride (RhCl 3 ) dissolved in synthetic sweat at a pH of 6.5. However, the skin surface pH of refinery workers may be lower than 6.5. The aim of this study was to investigate the influence of pH 6.5 and 4.5 on the in vitro permeation of rhodium through intact Caucasian skin using Franz diffusion cells. A concentration of 0.3 mg mL -1 rhodium was used and analyses were performed using inductively coupled plasma mass spectrometry and inductively coupled plasma optical emission spectrometry. Results indicated a cumulative increase in permeation over 24 h. Rhodium permeation after 12 h was significantly greater at pH 4.5 (1.56 ± 0.24 ng cm -2 ) than at 6.5 (0.85 ± 0.13 ng cm -2 ; p = 0.02). At both pH levels, there was a highly significant difference ( p rhodium remaining in the skin (1428.68 ± 224.67 ng cm -2 at pH 4.5 and 1029.90 ± 115.96 ng cm -2 at pH 6.5) and the mass that diffused through (0.88 ± 0.17 ng cm -2 at pH 4.5 and 0.62 ± 0.10 ng cm -2 at pH 6.5). From these findings, it is evident that an acidic working environment or low skin surface pH may enhance permeation of rhodium salts, contributing to sensitization and adverse health effects.

  13. Influence of pH on Drug Absorption from the Gastrointestinal Tract: A Simple Chemical Model

    Science.gov (United States)

    Hickman, Raymond J. S.; Neill, Jane

    1997-07-01

    A simple model of the gastrointestinal tract is obtained by placing ethyl acetate in contact with water at pH 2 and pH 8 in separate test tubes. The ethyl acetate corresponds to the lipid material lining the tract while the water corresponds to the aqueous contents of the stomach (pH 2) and intestine (pH 8). The compounds aspirin, paracetamol and 3-aminophenol are used as exemplars of acidic, neutral and basic drugs respectively to illustrate the influence which pH has on the distribution of each class of drug between the aqueous and organic phases of the model. The relative concentration of drug in the ethyl acetate is judged by applying microlitre-sized samples of ethyl acetate to a layer of fluorescent silica which, after evaporation of the ethyl acetate, is viewed under an ultraviolet lamp. Each of the three drugs, if present in the ethyl acetate, becomes visible as a dark spot on the silica layer. The observations made in the model system correspond well to the patterns of drug absorption from the gastrointestinal tract described in pharmacology texts and these observations are convincingly explained in terms of simple acid-base chemistry.

  14. Batch pervaporative fermentation with coupled membrane and its influence on energy consumption in permeate recovery and distillation stage

    International Nuclear Information System (INIS)

    Leon, Juan A.; Palacios-Bereche, Reynaldo; Nebra, Silvia A.

    2016-01-01

    In the ethanol production process from sugarcane molasses, the distillation process is a high-energy demand stage. The distillation energy efficiency is strongly associated with the alcoholic fermentation performance in the process. The final ethanol concentration in the alcoholic wines has a direct impact on consumption of thermal energy in ethanol separation. In this paper, ethanol production with a H-SBMF (Hybrid-Simple Batch Membrane Fermenter) using PDMS (polydimethylsiloxane) pervaporation membrane was modelled and simulated, in order to determine its influence on energy consumption in distillation. Steam in distillation and electrical energy needs in permeate recovery were mainly influenced by membrane adaptation. The H-SBMF achieved a higher ethanol production in the range of 10–13% compared to the conventional batch fermenter, and an increase in productivity of 150%. The distillation system consisted of two sets of columns: the ethanol recovery column and the rectification column. The permeate recovery system (i.e. vacuum and compression) was regarded in order to evaluate the electrical energy requirement, and the thermal energy demand was evaluated. A decrease in steam consumption was evidenced by the adaptation of the membrane to the fermenter. Higher energy efficiencies were achieved in distillation with larger membrane areas, achieving almost 17% steam reduction. - Highlights: • Higher and faster ethanol productions were achieved by fermenter hybridization. • Multi-stage permeate compression and inter-stage heat recovery were assumed. • Energy demand was studied based on an integrated fermentation and distillation scheme. • High-energy efficiency was attained in the distillation to produce hydrated alcohol.

  15. Influence of DNA isolation on Q-PCR-based quantification of methanogenic Archaea in biogas fermenters.

    Science.gov (United States)

    Bergmann, I; Mundt, K; Sontag, M; Baumstark, I; Nettmann, E; Klocke, M

    2010-03-01

    Quantitative real-time PCR (Q-PCR) is commonly applied for the detection of certain microorganisms in environmental samples. However, some environments, like biomass-degrading biogas fermenters, are enriched with PCR-interfering substances. To study the impact of the DNA extraction protocol on the results of Q-PCR-based analysis of the methane-producing archaeal community in biogas fermenters, nine different protocols with varying cell disruption and DNA purification approaches were tested. Differences in the quantities of the isolated DNA and the purity parameters were found, with the best cell lysis efficiencies being obtained by a combined lysozyme/SDS-based lysis. When DNA was purified by sephacryl columns, the amount of DNA decreased by one log cycle but PCR inhibitors were eliminated sufficiently. In the case of detection of methanogenic Archaea, the chosen DNA isolation protocol strongly influenced the Q-PCR-based determination of 16S rDNA copy numbers. For example, with protocols including mechanical cell disruption, the 16S rDNA of Methanobacteriales were predominantly amplified (81-90% of the total 16S rDNA copy numbers), followed by the 16S rDNA of Methanomicrobiales (9-18%). In contrast, when a lysozyme/SDS-based cell lysis was applied, the 16S rDNA copy numbers determined for these two orders were the opposite (Methanomicrobiales 82-95%, Methanobacteriales 4-18%). In extreme cases, the DNA isolation method led to discrimination of some groups of methanogens (e.g. members of the Methanosaetaceae). In conclusion, for extraction of high amounts of microbial DNA with high purity from samples of biogas plants, a combined lysozyme/SDS-based cell lysis followed by a purification step with sephacryl columns is recommended. Copyright 2010 Elsevier GmbH. All rights reserved.

  16. Influence of the Dentinal Wall on the pH of Sodium Hypochlorite during Root Canal Irrigation

    NARCIS (Netherlands)

    Macedo, Ricardo Gomes; Herrero, Noemi Pascual; Wesselink, Paul; Versluis, Michel; van der Sluis, Luc

    Introduction: The purpose of this study was to evaluate the influence of dentin on the pH levels of different concentrations of sodium hypochlorite (NaOCl) solutions over time and to evaluate if preconditioning of dentin with 17% EDTA or agitation of the NaOCl solution influences these pH levels.

  17. Influence of Mode of Fermentation on Production of Polygalacturonase by a Novel Strain of Streptomyces lydicus

    Directory of Open Access Journals (Sweden)

    Nicemol Jacob

    2006-01-01

    Full Text Available Production of different pectinolytic enzymes was attempted using the actinomycete strain Streptomyces lydicus in submerged fermentation. Polygalacturonase and pectin lyase activities were detected in the culture supernatant, but the strain was not able to produce pectin esterase. Polygalacturonase production was studied in submerged, slurry-state and solid-state fermentation systems. All the experiments were carried out under static and shaking conditions. Solid-state fermentation under static condition was found to be promising. Various agroindustrial residues were tried as substrates for solid-state fermentation. Wheat bran was proved to be the best substrate.

  18. Fermentation of cereals - Influence on digestibility of nutrients in growing pigs

    DEFF Research Database (Denmark)

    Jørgensen, Henry; Sholly, Danielle; Pedersen, Anni Øyan

    2010-01-01

    ) at a ratio of 1:2.75 (wt/wt). Four experimental diets consisting of either dry or fermented barley or wheat, supplemented with a protein mixture (not fermented) were formulated to contain recommended levels of nutrients. Eight pigs from two litters were surgically fitted with a T-cannula anterior to the ileo......-cecal junction and fed one of the four experimental diets according to a repeated 4 × 4 Latin-square design. The fermentation process was followed by measuring the changes in the major nutrients, microbial composition and organic acid concentrations. Fermentation caused a reduced concentration of carbohydrates...

  19. Real-Time Monitoring of Chemical Changes in Three Kinds of Fermented Milk Products during Fermentation Using Quantitative Difference Nuclear Magnetic Resonance Spectroscopy.

    Science.gov (United States)

    Lu, Yi; Ishikawa, Hiroto; Kwon, Yeondae; Hu, Fangyu; Miyakawa, Takuya; Tanokura, Masaru

    2018-02-14

    Fermented milk products are rising in popularity throughout the world as a result of their health benefits, including improving digestion, normalizing the function of the immune system, and aiding in weight management. This study applies an in situ quantitative nuclear magnetic resonance method to monitor chemical changes in three kinds of fermented milk products, Bulgarian yogurt, Caspian Sea yogurt, and kefir, during fermentation. As a result, the concentration changes in nine organic compounds, α/β-lactose, α/β-galactose, lactic acid, citrate, ethanol, lecithin, and creatine, were monitored in real time. This revealed three distinct metabolic processes in the three fermented milk products. Moreover, pH changes were also determined by variations in the chemical shift of citric acid during the fermentation processes. These results can be applied to estimate microbial metabolism in various flora and help guide the fermentation and storage of various fermented milk products to improve their quality, which may directly influence human health.

  20. Hypoxia induced expression of endogenous markers in vitro is highly influenced by pH

    International Nuclear Information System (INIS)

    Sorensen, Brita Singers; Alsner, Jan; Overgaard, Jens; Horsman, Michael R.

    2007-01-01

    Background: Genes such as carbonic anhydrase IX (Ca9), glucose transporter 1 (Glut1), lactate dehydrogenase A (LDH-A), osteopontin (OPN) and lysyl oxidase (LOX) have been suggested as hypoxic markers, but inconsistent results suggest that factors other than oxygen influence their expression. The current study is a detailed investigation using a range of pH values from 6.3 to 7.5 in two human cell lines to establish the pH dependency of hypoxia induced gene expression. Methods: Human tumour cell lines (uterine cervix squamous cell carcinoma (SiHa) and pharyngeal squamous cell carcinoma [FaDu DD ]) were used. Hypoxia was induced by gassing cells in airtight chambers with various oxygen concentrations (21%, 1%, 0.1%, 0.01% and 0%) for up to 24 h. The media were titrated to a range of pH values (7.5, 7.0, 6.7, 6.5 and 6.3). Gene expression was determined by real-time PCR. Results: In both SiHa and FaDu DD cells Ca9 and LOX reached the highest level of expression at 1% oxygen. In FaDu DD cells, a pH of 6.5 had a medium suppression effect on the hypoxia induced expression of Ca9. pH 6.3 resulted in severe suppression of expression for Ca9 and LOX in both SiHa and FaDu DD . Glut1 and LDH-A had a similar expression pattern to each other, with a maximum expression at 0.01% oxygen, in both cell lines. For these genes pH 6.5 and 6.3 changed the expression pattern in SiHa cells. OPN was up regulated at low oxygen in SiHa cells, but was not induced by hypoxia in FaDu DD cells. Conclusion: As tumour hypoxia occurs in a deprived microenvironment, other environmental factors, for example low pH, might interact with the effect of low oxygen concentration on gene expression. This study shows that pH in two cell lines has a profound influence on the oxygen dependent induction of certain endogenous hypoxic markers

  1. Development of a fermented ice-cream as influenced by in situ exopolysaccharide production: Rheological, molecular, microstructural and sensory characterization.

    Science.gov (United States)

    Dertli, Enes; Toker, Omer S; Durak, M Zeki; Yilmaz, Mustafa T; Tatlısu, Nevruz Berna; Sagdic, Osman; Cankurt, Hasan

    2016-01-20

    This study aimed to investigate the role of in situ exopolysaccharide (EPS) production by EPS(+)Streptococcus thermophilus strains on physicochemical, rheological, molecular, microstructural and sensory properties of ice cream in order to develop a fermented and consequently functional ice-cream in which no stabilizers would be required in ice-cream production. For this purpose, the effect of EPS producing strains (control, strain 1, strain 2 and mixture) and fermentation conditions (fermentation temperature; 32, 37 and 42 °C and time; 2, 3 and 4h) on pH, S. thermophilus count, EPS amount, consistency coefficient (K), and apparent viscosity (η50) were investigated and optimized using single and multiple response optimization tools of response surface methodology. Optimization analyses indicated that functional ice-cream should be fermented with strain 1 or strain mixture at 40-42 °C for 4h in order to produce the most viscous ice-cream with maximum EPS content. Optimization analysis results also revealed that strain specific conditions appeared to be more effective factor on in situ EPS production amount, K and η50 parameters than did fermentation temperature and time. The rheological analysis of the ice-cream produced by EPS(+) strains revealed its high viscous and pseudoplastic non-Newtonian fluid behavior, which demonstrates potential of S. thermophilus EPS as thickening and gelling agent in dairy industry. FTIR analysis proved that the EPS in ice-cream corresponded to a typical EPS, as revealed by the presence of carboxyl, hydroxyl and amide groups with additional α-glycosidic linkages. SEM studies demonstrated that it had a web-like compact microstructure with pores in ice-cream, revealing its application possibility in dairy products to improve their rheological properties. Copyright © 2015. Published by Elsevier Ltd.

  2. Chemical stability of insulin. 3. Influence of excipients, formulation, and pH.

    Science.gov (United States)

    Brange, J; Langkjaer, L

    1992-01-01

    The influence of auxiliary substances and pH on the chemical transformations of insulin in pharmaceutical formulation, including various hydrolytic and intermolecular cross-linking reactions, was studied. Bacteriostatic agents had a profound stabilizing effect--phenol > m-cresol > methylparaben--on deamidation as well as on insulin intermolecular cross-linking reactions. Of the isotonicity substances, NaCl generally had a stabilizing effect whereas glycerol and glucose led to increased chemical deterioration. Phenol and sodium chloride exerted their stabilizing effect through independent mechanisms. Zinc ions, in concentrations that promote association of insulin into hexamers, increase the stability, whereas higher zinc content had no further influence. Protamine gave rise to additional formation of covalent protamine-insulin products which increased with increasing protamine concentration. The impact of excipients on the chemical processes seems to be dictated mainly via an influence on the three-dimensional insulin structure. The effect of the physical state of the insulin on the chemical stability was also complex, suggesting an intricate dependence of intermolecular proximity of involved functional groups. At pH values below five and above eight, insulin degrades relatively fast. At acid pH, deamidation at residue A21 and covalent insulin dimerization dominates, whereas disulfide reactions leading to covalent polymerization and formation of A- and B-chains prevailed in alkaline medium. Structure-reactivity relationship is proposed to be a main determinant for the chemical transformation of insulin.

  3. Improved ethanol fermentation of a yeast mutant by C-12 ion beam irradiation

    International Nuclear Information System (INIS)

    Lu Dong; Liu Qingfang; Wu Xin; Wang Ying; Wang Jufang; Ma Shuang; Li Wenjian

    2010-01-01

    The yeast Saccharomyces cerevisiae YY was irradiated with 100 MeV/u 12 C 6+ ion beams. After screening,we obtained the mutant strain C03A of high ethanol yield. The influence of fermentation temperature, pH and concentration of sugar on ethanol fermentation were studied. The range analysis and analysis of variance were applied for the result of orthogonal experiments. The optimal ethanol fermentation conditions are: fermentation temperature 35 degree C, pH value 5.0, and sugar concentration 24%. The results of fermentation in the 10 L bioreactor showed that the ethanol fermentation of the mutant strain could be completed in 36 hours, the production of ethanol was to 13.2%(V/V), which means 12 hours faster and 1.6%(V /V) ethanol yield higher than original strain. (authors)

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

    Energy Technology Data Exchange (ETDEWEB)

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

    1985-12-01

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

  5. Influence of Fermentation Process on the Anthocyanin Composition of Wine and Vinegar Elaborated from Strawberry.

    Science.gov (United States)

    Hornedo-Ortega, Ruth; Álvarez-Fernández, M Antonia; Cerezo, Ana B; Garcia-Garcia, Isidoro; Troncoso, Ana M; Garcia-Parrilla, M Carmen

    2017-02-01

    Anthocyanins are the major polyphenolic compounds in strawberry fruit responsible for its color. Due to their sensitivity, they are affected by food processing techniques such as fermentation that alters both their chemical composition and organoleptic properties. This work aims to evaluate the impact of different fermentation processes on individual anthocyanins compounds in strawberry wine and vinegar by UHPLC-MS/MS Q Exactive analysis. Nineteen, 18, and 14 anthocyanin compounds were identified in the strawberry initial substrate, strawberry wine, and strawberry vinegar, respectively. Four and 8 anthocyanin compounds were tentatively identified with high accuracy for the 1st time to be present in the beverages obtained by alcoholic fermentation and acetic fermentation of strawberry, respectively. Both, the total and the individual anthocyanin concentrations were decreased by both fermentation processes, affecting the alcoholic fermentation to a lesser extent (19%) than the acetic fermentation (91%). Indeed, several changes in color parameters have been assessed. The color of the wine and the vinegar made from strawberry changed during the fermentation process, varying from red to orange color, this fact is directly correlated with the decrease of anthocyanins compounds. © 2017 Institute of Food Technologists®.

  6. Influence of rice straw-derived dissolved organic matter on lactic acid fermentation by Rhizopus oryzae.

    Science.gov (United States)

    Chen, Xingxuan; Wang, Xiahui; Xue, Yiyun; Zhang, Tian-Ao; Li, Yuhao; Hu, Jiajun; Tsang, Yiu Fai; Zhang, Hongsheng; Gao, Min-Tian

    2018-01-31

    Rice straw can be used as carbon sources for lactic acid fermentation. However, only a small amount of lactic acid is produced even though Rhizopus oryzae can consume glucose in rice straw-derived hydrolysates. This study correlated the inhibitory effect of rice straw with rice straw-derived dissolved organic matter (DOM). Lactic acid fermentations with and without DOM were conducted to investigate the effect of DOM on lactic acid fermentation by R. oryzae. Fermentation using control medium with DOM showed a similar trend to fermentation with rice straw-derived hydrolysates, showing that DOM contained the major inhibitor of rice straw. DOM assay indicated that it mainly consisted of polyphenols and polysaccharides. The addition of polyphenols and polysaccharides derived from rice straw confirmed that lactic acid fermentation was promoted by polysaccharides and significantly inhibited by polyphenols. The removal of polyphenols also improved lactic acid production. However, the loss of polysaccharides during the removal of polyphenols resulted in low glucose consumption. This study is the first to investigate the effects of rice straw-derived DOM on lactic acid fermentation by R. oryzae. The results may provide a theoretical basis for identifying inhibitors and promoters associated with lactic acid fermentation and for establishing suitable pretreatment methods. Copyright © 2018 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.

  7. Metarhizium anisopliae: influence of pH on enzyme activity and control of Rhipicephalus microplus ticks

    Directory of Open Access Journals (Sweden)

    Allan Felipe Marciano

    2015-12-01

    Full Text Available ABSTRACT. Marciano A.F., Coutinho-Rodrigues C.J.B., Perinotto W.M.S., Camargo M.G., Gôlo P.S., Sá F.A., Quinelato S., Freitas M.C., Angelo I.C., Nogueira M.R.S. & Bittencourt V.R.E.P. [Metarhizium anisopliae: influence of pH on enzyme activity and control of Rhipicephalus microplus ticks.] Metarhizium anisopliae: influência do pH na atividade enzimática e no controle de Rhipicephalus microplus. Revista Brasileira de Medicina Veterinária, 37(Supl.1:85-90, 2015. Departamento de Parasitologia Animal, Universidade Federal Rural do Rio de Janeiro, BR 465, Km 47, Seropédica, RJ 23897-970, Brasil. E-mail: vaniabit@ufrrj.br Rhipicephalus microplus ticks are one of the major agents causing substantial losses to livestock worldwide. In the search for alternative control strategies, both in vitro and in vivo use of the arthropodpathogenic fungus Metarhizium anisopliae has shown promising results against this ectoparasite. During host colonization, protease production by M. anisopliae is considered one important virulence factor once it is directly related to the active penetration process carried by the fungus on the full host cuticle. Nevertheless, limitations as environmental pH may modulate the proteases production and/or activity, as well as, the fungal virulence. The current study aimed evaluate the virulence and total protease activity of M. anisopliae CG 148 sensu lato (s.l.. Fungal aqueous suspensions or 5% mineral oil formulations were used in different pH ranges (5, 7, or 9. Suspensions and formulations were prepared using a pH meter and adjusted to 108 spores mL-1. In the bioassay, four groups were formed for each pH range: the aqueous fungal suspension, the oil-based fungal formulation and their respective controls (aqueous and oil-based, totaling 12 groups. Engorged females were immersed for 3 minutes and maintained under optimal conditions for evaluation of biological parameters. Total protease activity of the artificial medium (after

  8. The γ-aminobutyric acid-producing ability under low pH conditions of lactic acid bacteria isolated from traditional fermented foods of Ishikawa Prefecture, Japan, with a strong ability to produce ACE-inhibitory peptides.

    Science.gov (United States)

    Barla, Florin; Koyanagi, Takashi; Tokuda, Naoko; Matsui, Hiroshi; Katayama, Takane; Kumagai, Hidehiko; Michihata, Toshihide; Sasaki, Tetsuya; Tsuji, Atsushi; Enomoto, Toshiki

    2016-06-01

    Many traditional fermented products are onsumed in Ishikawa Prefecture, Japan, such as kaburazushi , narezushi , konkazuke , and ishiru. Various kinds of lactic acid bacteria (LAB) are associated with their fermentation, however, characterization of LAB has not yet been elucidated in detail. In this study, we evaluated 53 isolates of LAB from various traditional fermented foods by taxonomic classification at the species level by analyzing the 16S ribosomal RNA gene (rDNA) sequences and carbohydrate assimilation abilities. We screened isolates that exhibited high angiotensin-converting enzyme (ACE) inhibitory activities in skim milk or soy protein media and produced high γ-aminobutyric acid (GABA) concentrations in culture supernatants when grown in de Man Rogosa Sharpe broth in the presence of 1% (w/v) glutamic acid. The results revealed that 10 isolates, i.e., Lactobacillus buchneri (2 isolates), Lactobacillus brevis (6 isolates), and Weissella hellenica (2 isolates) had a high GABA-producing ability of >500 mg/100 ml after 72 h of incubation at 35 °C. The ACE inhibitory activity of the whey cultured with milk protein by using L. brevis (3 isolates), L. buchneri (2 isolates), and W. hellenica (2 isolates) was stronger than that of all whey cultured with soy protein media, and these IC 50 were GABA-producing activities at pH 3, suggesting that they could be powerful candidates for use in the fermentation of food materials having low pH.

  9. Influence of substrates, light, filter paper and pH on the sporulation of Cercospora sojina

    Directory of Open Access Journals (Sweden)

    Diana Erica Gómez

    2013-06-01

    Full Text Available Fungi require special substrates for their isolation, vegetative growth and sporulation. In experiments conducted in the laboratory, the influence of substrates, light, filter paper and pH on the sporulation of Cercospora sojina conidia, the causal agent of soybean frogeye leaf spot, was assessed. The media potato sucrose agar, V-8 agar, tomato extract agar, soybean leaf extract agar, soybean seed extract agar, soybean meal agar, soybean flour agar and wheat flour agar were tested, added on the surface, with and without filter paper and under two light regimes, with 12 h light at 25°± 2°C and in the dark. A triple factorial 8x2x2 (substrates x light/dark x with/without filter paper design with four replicates was used. V-8 agar medium was employed and the pH was adjusted with HCl 0.1N or NaOH 0.1N before autoclaving to the values: 3, 4, 5, 6, 7 and 8, and the pH of V-8 agar medium is 6.7. The evaluation was done on the seventh day of incubation. Data underwent regression analysis. Sporulation was maximized on the agar media V-8, seed extract, oat flour, tomato extract, and potato sucrose in the presence of filter paper and 12h light. On V-8 medium, maximal sporulation was obtained with pH 6.7.

  10. Odor from anaerobic digestion of swine slurry: influence of pH, temperature and organic loading

    Directory of Open Access Journals (Sweden)

    Gerardo Ortiz

    2014-12-01

    Full Text Available Farm slurry management from storage and/or treatment is the main source of odors from swine production, which are determined by factors such as operational variations (organic loading, cleaning of facilities and animal diet (pH or environmental conditions (temperature. The aim of this study was to evaluate the influence of pH, temperature and organic loading on odor generation during anaerobic digestion of swine slurry. The methodology employed batch experimental units under controlled pH (6.0, 6.5, 7.0 and 8.0 and temperature (20, 35 and 55 °C conditions. Additionally, an Upflow Anaerobic Sludge Blanket (UASB system was operated under two Organic Loading Rate (OLR conditions as Chemical Oxygen Demand (COD (Phase I: 0.4 g L-1 d-1 of COD, Phase II: 1.1 g L-1 d-1 of COD. Odor (batch and UASB reactor was evaluated by detection and recognition threshold as Dilution Threshold (D-T. Acidic conditions (pH 6.0 and thermophilic temperatures (55 °C increased odors (1,358 D-T and acidified the system (Intermediate/Total Alkalinity ratio (IT/TA: 0.85 in batch experiments. Increasing OLR on UASB reactor reduced odors from 6.3 to 9.6 D-T d-1 due to an increase in the production of biogas (0.4 to 0.6 g g-1 COD removed of biogas.

  11. Influence of oxygen, albumin and pH on copper dissolution in a simulated uterine fluid.

    Science.gov (United States)

    Bastidas, D M; Cano, E; Mora, E M

    2005-06-01

    The aim of this paper is to study the influence of albumin content, from 5 to 45 g/L, on copper dissolution and compounds composition in a simulated uterine solution. Experiments were performed in atmospheric pressure conditions and with an additional oxygen pressure of 0.2 atmospheres, at 6.3 and 8.0 pH values, and at a temperature of 37 +/- 0.1 degrees C for 1, 3, 7, and 30 days experimentation time. The copper dissolution rate has been determined using absorbance measurements, finding the highest value for pH 8.0, 35 g/L albumin, and with an additional oxygen pressure of 0.2 atmospheres: 674 microg/day for 1 day, and 301 microg/day for 30 days. X-ray photoelectron spectroscopy (XPS) results show copper(II) as the main copper oxidation state at pH 8.0; and copper(I) and metallic copper at pH 6.3. The presence of albumin up to 35 g/L, accelerates copper dissolution. For high albumin content a stabilisation on the copper dissolution takes place. Corrosion product layer morphology is poorly protective, showing paths through which copper ions can release.

  12. Temperature and pH influence adsorption of cellobiohydrolase onto lignin by changing the protein properties.

    Science.gov (United States)

    Lu, Xianqin; Wang, Can; Li, Xuezhi; Zhao, Jian

    2017-12-01

    Non-productive adsorption of cellulase onto lignin restricted the movement of cellulase and also hindered the cellulase recycling in bioconversion of lignocellulose. In this study, effect of temperature and pH on adsorption and desorption of cellobiohydrolase (CBH) on lignin and its possible mechanism were discussed. It found that pH value and temperature influenced the adsorption and desorption behaviors of CBH on lignin. Different thermodynamic models suggested that the action between lignin and CBH was physical action. More CBH was adsorbed onto lignin, but lower initial adsorption velocity was detected at 50°C comparing with 4°C. Elevating pH value could improve desorption of cellulase from lignin. The changes of hydrophobicity and electric potential on protein surface may partially explain the impact of environmental conditions on the adsorption and desorption behaviors of CBH on lignin, and comparing to electrical interaction, the hydrophobicity may be the dominating factor influencing the behaviors. Copyright © 2017 Elsevier Ltd. All rights reserved.

  13. Impact of preacidification of milk and fermentation time on the properties of yogurt.

    Science.gov (United States)

    Peng, Y; Horne, D S; Lucey, J A

    2009-07-01

    Casein interactions play an important role in the textural properties of yogurt. The objective of this study was to investigate how the concentration of insoluble calcium phosphate (CCP) that is associated with casein particles and the length of fermentation time influence properties of yogurt gels. A central composite experimental design was used. The initial milk pH was varied by preacidification with glucono-delta-lactone (GDL), and fermentation time (time to reach pH 4.6 from the initial pH) was altered by varying the inoculum level. We hypothesized that by varying the initial milk pH value, the amount of CCP would be modified and that by varying the length of the fermentation time we would influence the rate and extent of solubilization of CCP during any subsequent gelation process. We believe that both of these factors could influence casein interactions and thereby alter gel properties. Milks were preacidified to pH values from 6.55 to 5.65 at 40 degrees C using GDL and equilibrated for 4 h before inoculation. Fermentation time was varied from 250 to 500 min by adding various amounts of culture at 40 degrees C. Gelation properties were monitored using dynamic oscillatory rheology, and microstructure was studied using fluorescence microscopy. Whey separation and permeability were analyzed at pH 4.6. The preacidification pH value significantly affected the solubilization of CCP. Storage modulus values at pH 4.6 were positively influenced by the preacidification pH value and negatively affected by fermentation time. The value for the loss tangent maximum during gelation was positively affected by the preacidification pH value. Fermentation time positively affected whey separation and significantly influenced the rate of CCP dissolution during fermentation, as CCP dissolution was a slow process. Longer fermentation times resulted in greater loss of CCP at the pH of gelation. At the end of fermentation (pH approximately 4.6), virtually all CCP was dissolved

  14. Inorganic speciation of dissolved elements in seawater: the influence of pH on concentration ratios

    Directory of Open Access Journals (Sweden)

    Byrne Robert H

    2002-01-01

    Full Text Available Assessments of inorganic elemental speciation in seawater span the past four decades. Experimentation, compilation and critical review of equilibrium data over the past forty years have, in particular, considerably improved our understanding of cation hydrolysis and the complexation of cations by carbonate ions in solution. Through experimental investigations and critical evaluation it is now known that more than forty elements have seawater speciation schemes that are strongly influenced by pH. In the present work, the speciation of the elements in seawater is summarized in a manner that highlights the significance of pH variations. For elements that have pH-dependent species concentration ratios, this work summarizes equilibrium data (S = 35, t = 25°C that can be used to assess regions of dominance and relative species concentrations. Concentration ratios of complex species are expressed in the form log[A]/[B] = pH - C where brackets denote species concentrations in solution, A and B are species important at higher (A and lower (B solution pH, and C is a constant dependent on salinity, temperature and pressure. In the case of equilibria involving complex oxy-anions (MOx(OHy or hydroxy complexes (M(OHn, C is written as pKn = -log Kn or pKn* = -log Kn* respectively, where Kn and Kn* are equilibrium constants. For equilibria involving carbonate complexation, the constant C is written as pQ = -log(K2lKn [HCO3-] where K2l is the HCO3 - dissociation constant, Kn is a cation complexation constant and [HCO3-] is approximated as 1.9 × 10-3 molar. Equilibrium data expressed in this manner clearly show dominant species transitions, ranges of dominance, and relative concentrations at any pH.

  15. Influence of ph on corrosion control of carbon steel by peroxide injection in sour water

    Energy Technology Data Exchange (ETDEWEB)

    Vieira, Martins Magda; Baptista, Walmar; Joia, Carlos Jose Bandeira de Mello [PROTEMP - PETROBRAS/CENPES, Cidade Universitaria, Quadra 7, Rio de Janeiro, CEP 21949-900 (Brazil); Ponciano, Gomes Jose Antonio da Cunha [Departamento de Engenharia Metalurgica e de Materiais-COPPE/UFRJ, Cidade Universitaria, Rio de Janeiro (Brazil)

    2004-07-01

    Sour hydrogen damage is considered the most important corrosive process in the light-ends recovery section of Fluid Catalytic Cracking Units (FCCU). Corrosion in this condition is due to heavy gas oil that originates great amount of contaminants, such as H{sub 2}S, NH{sub 3} and HCN. Hydrogen absorption is promoted by the presence of free cyanides in the environment. The attenuation of this process requires the use of some inhibitors, such as oxygen, hydrogen peroxide (H{sub 2}O{sub 2}) or commercial polysulfides. The effect of these compounds is to neutralize free cyanides (CN{sup -}) into thio-sulfides (SCN{sup -}). When peroxide injection is selected, cyanide concentration in sour water has been used as key parameter to start the peroxide introduction. However, the importance of pH in this system has been pointed out by many authors. The aim of this work is to investigate the influence of pH when peroxide injection is carried out in less alkaline conditions of sour water. Electrochemical techniques - like anodic polarization and hydrogen permeation tests - and weight loss measurements were used to evaluate the effectiveness of corrosion control of carbon steel. It was concluded that at pH 7.5 peroxide injection can drive to an increment of the corrosion rate. Besides that, it was concluded that hydrogen permeation into the metal is promoted. Both detrimental effects were due to elemental sulfur generation in this pH range. The adoption of pH as a key parameter for peroxide injection is then suggested. (authors)

  16. Raw meat based diet influences faecal microbiome and end products of fermentation in healthy dogs.

    Science.gov (United States)

    Sandri, Misa; Dal Monego, Simeone; Conte, Giuseppe; Sgorlon, Sandy; Stefanon, Bruno

    2017-02-28

    Dietary intervention studies are required to deeper understand the variability of gut microbial ecosystem in healthy dogs under different feeding conditions and to improve diet formulations. The aim of the study was to investigate in dogs the influence of a raw based diet supplemented with vegetable foods on faecal microbiome in comparison with extruded food. Eight healthy adult Boxer dogs were recruited and randomly divided in two experimental blocks of 4 individuals. Dogs were regularly fed a commercial extruded diet (RD) and starting from the beginning of the trial, one group received the raw based diet (MD) and the other group continued to be fed with the RD diet (CD) for a fortnight. After 14 days, the two groups were inverted, the CD group shifted to the MD and the MD shifted to the CD, for the next 14 days. Faeces were collected at the beginning of the study (T0), after 14 days (T14) before the change of diet and at the end of experimental period (T28) for DNA extraction and analysis of metagenome by sequencing 16SrRNA V3 and V4 regions, short chain fatty acids (SCFA), lactate and faecal score. A decreased proportion of Lactobacillus, Paralactobacillus (P diet significantly (P diet composition modifies faecal microbial composition and end products of fermentation. The administration of MD diet promoted a more balanced growth of bacterial communities and a positive change in the readouts of healthy gut functions in comparison to RD diet.

  17. INFLUENCE OF SILAGE ADDITIVES ON FERMENTATION OF HIGH MOISTURE CRIMPED CORN

    Directory of Open Access Journals (Sweden)

    Branislav Gálik

    2009-03-01

    Full Text Available The objective of this work was to find influence of different silage additives on silages fermentation and nutritional value made from high moisture crimped corn, which were conserved in semi experimental conditions. Three variants were examined, untreated control (C, and two experimental variants conserved by biological (variant A and chemical (variant B additives. The maize crimped corn was hermetically filled into plastic bins with the capacity 50 dm3. In silage conserved by additives was lower content of crude fibre (significantly in both experimental variants and higher content of nitrogen free extract, starch and total sugars (significantly in variant A established. In silages form both experimental variants we found significantly lower content of lactic acid. The highest concent we detected in silage conserved without additives. In silage conserved by biological inoculant we found lower content of acetic acid and higher content of butyric acid, but their content was generally very low. Additives used in the experiment decreased content of amonia (0.074 g.kg-1 in variant A and 0.095 g.kg-1 of dry matter in variant B and alcohols too.

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

    Science.gov (United States)

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

    2013-04-01

    Alheiras are a traditional, smoked, fermented meat sausage, produced in Portugal, with an undeniable cultural and gastronomic legacy. In this study, we assessed the nutritional value of this product, as well as the influence of different types of thermal processing. Alheiras from Mirandela were submitted to six different procedures: microwave, skillet, oven, charcoal grill, electric fryer and electric grill. Protein, fat, carbohydrate, minerals, NaCl, and cholesterol contents, as well as fatty acid profile were evaluated. The results show that alheiras are not hypercaloric but an unbalanced foodstuff (high levels of proteins and lipids) and the type of processing has a major impact on their nutritional value. Charcoal grill is the healthiest option: less fat (12.5 g/100 g) and cholesterol (29.3 mg/100 g), corresponding to a lower caloric intake (231.8 kcal, less 13% than the raw ones). Inversely, fried alheiras presented the worst nutritional profile, with the highest levels of fat (18.1 g/100 g) and cholesterol (76.0 g/100 g). Copyright © 2012 Elsevier Ltd. All rights reserved.

  19. Influence of coolant pH on corrosion of 6061 aluminum under reactor heat transfer conditions

    International Nuclear Information System (INIS)

    Pawel, S.J.; Felde, D.K.; Pawel, R.E.

    1995-10-01

    To support the design of the Advanced Neutron Source (ANS), an experimental program was conducted wherein aluminum alloy specimens were exposed at high heat fluxes to high-velocity aqueous coolants in a corrosion test loop. The aluminum alloys selected for exposure were candidate fuel cladding materials, and the loop system was constructed to emulate the primary coolant system for the proposed ANS reactor. One major result of this program has been the generation of an experimental database defining oxide film growth on 6061 aluminum alloy cladding. Additionally, a data correlation was developed from the database to permit the prediction of film growth for any reasonable thermal-hydraulic excursion. This capability was utilized effectively during the conceptual design stages of the reactor. During the course of this research, it became clear that the kinetics of film growth on the aluminum alloy specimens were sensitively dependent on the chemistry of the aqueous coolant and that relatively small deviations from the intended pH 5 operational level resulted in unexpectedly large changes in the corrosion behavior. Examination of the kinetic influences and the details of the film morphology suggested that a mechanism involving mass transport from other parts of the test loop was involved. Such a mechanism would also be expected to be active in the operating reactor. This report emphasizes the results of experiments that best illustrate the influence of the nonthermal-hydraulic parameters on film growth and presents data to show that comparatively small variations in pH near 5.0 invoke a sensitive response. Simply, for operation in the temperature and heat flux range appropriate for the ANS studies, coolant pH levels from 4.5 to 4.9 produced significantly less film growth than those from pH 5.1 to 6. A mechanism for this behavior based on the concept of treating the entire loop as an active corrosion system is presented

  20. Influence of solid state fermentation by Trichoderma spp. on solubility, phenolic content, antioxidant, and antimicrobial activities of commercial turmeric.

    Science.gov (United States)

    Mohamed, Saleh A; Saleh, Rashad M; Kabli, Saleh A; Al-Garni, Saleh M

    2016-05-01

    The influence of solid state fermentation (SSF) by Trichoderma spp. on the solubility, total phenolic content, antioxidant, and antibacterial activities of turmeric was determined and compared with unfermented turmeric. The solubility of turmeric was monitored by increase in its phenolic content. The total phenolic content of turmeric extracted by 80% methanol and water after SSF by six species of Trichoderma spp. increased significantly from 2.5 to 11.3-23.3 and from 0.5 to 13.5-20.4 GAE/g DW, respectively. The antioxidant activities of fermented turmeric were enhanced using 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis (3-ethylbenzo-thiazoline-6-sulfonic acid) (ABTS), and ferric ion-reducing antioxidant power (FRAP) assays. The antibacterial activity of fermented turmeric against human-pathogenic bacteria Escherichia coli, Streptococcus agalactiae, Staphylococcus aureus, Entreococcus faecalis, Methicillin-Resistant S. aureus, Klebsiella pneumonia, and Pseudomonas aeruginosae showed a broad spectrum inhibitory effect. In conclusion, the results indicated the potentials of using fermented turmeric as natural antioxidant and antimicrobial material for food applications.

  1. Effect of fermentation and sterilization on anthocyanins in blueberry.

    Science.gov (United States)

    Nie, Qixing; Feng, Lei; Hu, Jielun; Wang, Sunan; Chen, Haihong; Huang, Xiaojun; Nie, Shaoping; Xiong, Tao; Xie, Mingyong

    2017-03-01

    Blueberry products have various health benefits due to their high content of dietary anthocyanins. The aim of this study was to investigate the impact of fermentation and sterilization on total anthocyanin content, composition and some quality attributes of blueberry puree. The blueberry puree used here was fermented for 40 h at 37 °C by Lactobacillus after sterilization. The method of ultra-performance liquid chromatography-mass spectrometry was optimized for the rapid analysis of anthocyanins. Quality attributes including pH, color, total soluble solids and viscosity were measured. A total of 21 anthocyanins and five anthocyanidins were quantified by ultra-performance liquid chromatography. Fermented blueberry had reduced total anthocyanin content (29%) and levels of individual anthocyanins compared with fresh blueberry. Total anthocyanin content was decreased 46% by sterilization, and different degradation behavior of individual anthocyanin was appeared between fermented and sterilized-fermented blueberry puree. Fermentation and sterilization decreased the total soluble solids and pH and changed color parameters, while minimally influencing viscosity. The loss of total anthocyanin content by fermentation was related to the unstable structure of blueberry anthocyanins. Anthocyanins are sensitive to temperature (>80 °C), and degradation of anthocyanins by sterilization in blueberry should be considered in the fermentation procedure. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

  2. Yield and cold storage of Trichoderma conidia is influenced by substrate pH and storage temperature.

    Science.gov (United States)

    Steyaert, Johanna M; Chomic, Anastasia; Nieto-Jacobo, Maria; Mendoza-Mendoza, Artemio; Hay, Amanda J; Braithwaite, Mark; Stewart, Alison

    2017-05-01

    In this study we examined the influence of the ambient pH during morphogenesis on conidial yield of Trichoderma sp. "atroviride B" LU132 and T. hamatum LU593 and storage at low temperatures. The ambient pH of the growth media had a dramatic influence on the level of Trichoderma conidiation and this was dependent on the strain and growth media. On malt-extract agar, LU593 yield decreased with increasing pH (3-6), whereas yield increased with increasing pH for LU132. During solid substrate production the reverse was true for LU132 whereby yield decreased with increasing pH. The germination potential of the conidia decreased significantly over time in cold storage and the rate of decline was a factor of the strain, pH during morphogenesis, growth media, and storage temperature. © 2017 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

  3. Influence of adding borax and modifying pH on effectiveness of food attractants for melon fly (Diptera: Tephritidae).

    Science.gov (United States)

    Duyck, P F; Rousse, P; Ryckewaert, P; Fabre, F; Quilici, S

    2004-06-01

    The melon fly, Bactrocera cucurbitae (Coquillett) (Diptera: Tephritidae), is the most damaging pest of cucurbits in Reunion Island. The influence of adding borax and modifying pH on the effectiveness of different food attractants for both sexes of the melon fly is analyzed by a release-recapture method in field cages. Adding borax to protein hydrolysates Nulure and Buminal strongly reduced their attractiveness for B. cucurbitae. Acidification of 5% Buminal solution (from pH 6 to pH 3) doubled its attractiveness for melon fly. Conversely, Torula yeast at pH 10.5 was significantly more attractive than the standard Torula yeast at pH 9 (28% of captured flies compared with 17%). However, a further pH increase of the yeast solution does not improve its attractiveness. The results are discussed in relation to other studies on pH modification of various baits for Tephritidae.

  4. Influence of aeration in the fermentative activity of Kloeckera apiculata during fermentation of apple juice; Influencia de la aireacion en la actividad fermentativa de Kloeckera apiculata durante la fermentacion de jugo de manzana

    Energy Technology Data Exchange (ETDEWEB)

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

    2012-07-01

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

  5. The effect of buffering dairy cow diets with limestone, calcareous marine algae, or sodium bicarbonate on ruminal pH profiles, production responses, and rumen fermentation.

    Science.gov (United States)

    Cruywagen, C W; Taylor, S; Beya, M M; Calitz, T

    2015-08-01

    Six ruminally cannulated Holstein cows were used to evaluate the effect of 2 dietary buffers on rumen pH, milk production, milk composition, and rumen fermentation parameters. A high concentrate total mixed ration [35.2% forage dry matter (DM)], formulated to be potentially acidotic, was used to construct 3 dietary treatments in which calcareous marine algae (calcified remains of the seaweed Lithothamnium calcareum) was compared with limestone (control) and sodium bicarbonate plus limestone. One basal diet was formulated and the treatment diets contained either 0.4% of dietary DM as Acid Buf, a calcified marine algae product (AB treatment), or 0.8% of dietary DM as sodium bicarbonate and 0.37% as limestone (BC treatment), or 0.35% of dietary DM as limestone [control (CON) treatment]. Cows were randomly allocated to treatments according to a double 3×3 Latin square design, with 3 treatments and 3 periods. The total experimental period was 66 d during which each cow received each treatment for a period of 15 d before the data collection period of 7 d. Rumen fluid was collected to determine volatile fatty acids, lactic acid, and ammonia concentrations. Rumen pH was monitored every 10min for 2 consecutive days using a portable data logging system fitted with in-dwelling electrodes. Milk samples were analyzed for solid and mineral contents. The effect of treatment on acidity was clearly visible, especially from the period from midday to midnight when rumen pH dropped below 5.5 for a longer period of time (13 h) in the CON treatment than in the BC (8.7 h) and AB (4 h) treatments. Daily milk, 4% fat-corrected milk, and energy-corrected milk yields differed among treatments, with AB being the highest, followed by BC and CON. Both buffers increased milk fat content. Treatment had no effect on milk protein content, but protein yield was increased in the AB treatment. Total rumen volatile fatty acids and acetate concentrations were higher and propionate was lower in the AB

  6. Influence of wheat type and pretreatment on fungal growth in solid-state fermentation

    NARCIS (Netherlands)

    Hoogschagen, M.; Zhu, Y.; As, H. van; Tramper, J.; Rinzema, A.

    2001-01-01

    The respiration kinetics of Aspergillus oryzae on different varieties of whole wheat kernels were studied. Six wheat varieties were pretreated in two different ways. Five of the six substrates fermented similarly and independently of the pretreatment method. However, pretreatment affected

  7. Peptide functionalized gold nanoparticles: the influence of pH on binding efficiency

    Science.gov (United States)

    Harrison, Emma; Hamilton, Jeremy W. J.; Macias-Montero, Manuel; Dixon, Dorian

    2017-07-01

    We report herein on the synthesis of mixed monolayer gold nanoparticles (AuNPs) capped with both polyethylene glycol (PEG) and one of three peptides. Either a receptor-mediated endocytosis peptide, an endosomal escape pathway (H5WYG) peptide or the Nrp-1 targeting RGD peptide (CRGDK) labeled with FITC. All three peptides have a thiol containing cysteine residue which can be used to bind the peptides to the AuNPs. In order to investigate the influence of pH on peptide attachment, PEGylated AuNPs were centrifuged, the supernatant removed, and the nanoparticles were then re-suspended in a range of pH buffer solutions above, below and at the respective isoelectric points of the peptides before co-functionalization. Peptide attachment was investigated using dynamic light scattering, Ultra-violet visible spectroscopy (UV/Vis), FTIR and photo luminescence spectroscopy. UV/Vis analysis coupled with protein assay results and photoluminescence of the FITC tagged RGD peptide concluded that a pH of ∼8 optimized the cysteine binding and stability, irrespective of the peptide used.

  8. 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.

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

    Science.gov (United States)

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

    2014-09-01

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

  10. Do pH and flavonoids influence hypochlorous acid-induced catalase inhibition and heme modification?

    Science.gov (United States)

    Krych-Madej, Justyna; Gebicka, Lidia

    2015-09-01

    Hypochlorous acid (HOCl), highly reactive oxidizing and chlorinating species, is formed in the immune response to invading pathogens by the reaction of hydrogen peroxide with chloride catalyzed by the enzyme myeloperoxidase. Catalase, an important antioxidant enzyme, catalyzing decomposition of hydrogen peroxide to water and molecular oxygen, hampers in vitro HOCl formation, but is also one of the main targets for HOCl. In this work we have investigated HOCl-induced catalase inhibition at different pH, and the influence of flavonoids (catechin, epigallocatechin gallate and quercetin) on this process. It has been shown that HOCl-induced catalase inhibition is independent on pH in the range 6.0-7.4. Preincubation of catalase with epigallocatechin gallate and quercetin before HOCl treatment enhances the degree of catalase inhibition, whereas catechin does not affect this process. Our rapid kinetic measurements of absorption changes around the heme group have revealed that heme modification by HOCl is mainly due to secondary, intramolecular processes. The presence of flavonoids, which reduce active catalase intermediate, Compound I to inactive Compound II have not influenced the kinetics of HOCl-induced heme modification. Possible mechanisms of the reaction of hypochlorous acid with catalase are proposed and the biological consequences are discussed. Copyright © 2015 Elsevier B.V. All rights reserved.

  11. Influence of cutting data on surface quality when machining 17-4 PH stainless steel

    Science.gov (United States)

    Popovici, T. D.; Dijmărescu, M. R.

    2017-08-01

    The aim of the research presented in this paper is to analyse the cutting data influence upon surface quality for 17-4 PH stainless steel milling machining. The cutting regime parameters considered for the experiments were established using cutting regimes from experimental researches or from industrial conditions as basis, within the recommended ranges. The experimental program structure was determined by taking into account compatibility and orthogonality conditions, minimal use of material and labour. The machined surface roughness was determined by measuring the Ra roughness parameter, followed by surface profile registration in the form of graphics which were saved on a computer with MarSurf PS1Explorer software. Based on Ra roughness parameter, maximum values were extracted from these graphics and the influence charts of the cutting regime parameters upon surface roughness were traced using Microsoft Excel software. After a thorough analysis of the resulting data, relevant conclusions were drawn, presenting the interdependence between the surface roughness of the machined 17-4 PH samples and the cutting data variation.

  12. The influence of narrow-leafed lupin seed fermentation on their chemical composition and ileal digestibility and microbiota in growing pigs.

    Science.gov (United States)

    Zaworska, Anita; Frankiewicz, Andrzej; Kasprowicz-Potocka, Małgorzata

    2017-08-01

    The aims of this study were to provide a controlled fermentation process of blue lupin seeds (Lupinus angustifolius, cv. Neptun), monitor the changes in seed composition and determine the influence of the fermentation on the apparent ileal digestibility (AID) of crude protein (CP) and amino acids in growing pigs, compared with raw lupin seeds. The fermentation with bacteria and yeast was conducted for 24 h at 25ºC under aerobic conditions. Seed fermentation increased the contents of CP, fibre, fat and ash and most of the analysed amino acids but reduced the levels of the nitrogen-free extractives. Furthermore, fermentation decreased the contents of raffinose family oligosaccharides and phytic acids but increased the alkaloid content. The AID was estimated on three barrows (mean initial body weight 25 kg), surgically fitted with a T-cannula in the distal ileum. The pigs received three diets, each for 6 d, within three experimental periods (3 × 3 Latin Square design). The diets contained soybean meal (Group SBM), raw lupin seeds (Group RL) or fermented lupin seeds (Group FL) as solely protein sources. Fermentation had a positive impact on the AID of CP and methionine, cysteine, isoleucine, leucine, phenylalanine and valine (p fermented lupin seeds did not affect the microbial status of the ileal digesta. Moreover, ammonia content in the caecal digesta did not differ between Groups RL and FL, although it was significantly higher than in Group SBM. It can be concluded that the fermentation process modified the chemical composition of nutrients in seeds, which can influence the digestibility and utilisation of the fermentation product in animal diets compared to raw seeds.

  13. Spatial patterns of soil pH and the factors that influence them in plantation forests of northern China

    Science.gov (United States)

    Hong, Songbai; Liu, Yongwen; Piao, Shilong

    2017-04-01

    Climate and anthropogenic activities such as afforestation and nitrogen deposition all impact soil pH. Understanding the spatial pattern of soil pH and the factors that influence it can provide basic information for generating appropriate strategies for soil resource management and protection, especially in light of increasing anthropogenic influences and climate change. In this study, we investigated the spatial and vertical pattern of soil pH and evaluated the influence of climate and nitrogen deposition using 1647 soil profiles 1 meter in depth from 549 plots in plantation forests of northern China. We found that soil pH decreased from the southwest to the northeast in the study region and had a similar spatial pattern before and after afforestation. Furthermore, our results show that climate and nitrogen deposition fundamentally influence the pattern of soil pH. Specifically, increasing precipitation significantly decreased soil pH (with a mean rate of 0.3 for every 100 mm rainfall, ppH (0.13 for every degree centigrade, ppH (ppH directly and indirectly through climate-plant-soil interactions. As the risks from both climate change and nitrogen deposition increase, there is an urgent need to further understanding of soil pH dynamics and to develop informed policies to protect soil resources.

  14. Influence of pH on organic acid production by Clostridium sporogenes in test tube and fermentor cultures.

    Science.gov (United States)

    Montville, T J; Parris, N; Conway, L K

    1985-01-01

    The influence of pH on the growth parameters of and the organic acids produced by Clostridium sporogenes 3121 cultured in test tubes and fermentors at 35 degrees C was examined. Specific growth rates in the fermentor maintained at a constant pH ranged from 0.20 h-1 at pH 5.00 to 0.86 h-1 at pH 6.50. Acetic acid was the primary organic acid in supernatants of 24-h cultures; total organic acid levels were 2.0 to 22.0 mumol/ml. Supernatants from pH 5.00 and 5.50 cultures had total organic acid levels less than one-third of those found at pH 6.00 to 7.00. The specific growth rates of the test tube cultures ranged from 0.51 h-1 at pH 5.00 to 0.95 h-1 at pH 6.50. The pH of the medium did not affect the average total organic acid content (51.5 mumol/ml) but did affect the distribution of the organic acids, which included formic, acetic, propionic, butyric, 3-(p-hydroxyphenyl)propionic, and 3-phenylpropionic acids. Butyric acid levels were lower, but formic and propionic acid levels were higher, at pH 5.00 than at other pHs. PMID:4004207

  15. Influence of starter culture strains, pH adjustment and incubation ...

    African Journals Online (AJOL)

    STORAGESEVER

    2009-09-01

    Sep 1, 2009 ... in fermented dairy products. In this study ... (36ºC) incubation temperature caused an increase in EPS production. Viscosity of ... contains most of the lactose of cheese-milk. ..... Protein content, heat treatment and the presence.

  16. Investigating the influence of pH, temperature and agitation speed on yellow pigment production by Penicillium aculeatum ATCC 10409.

    Science.gov (United States)

    Afshari, Majid; Shahidi, Fakhri; Mortazavi, Seyed Ali; Tabatabai, Farideh; Es'haghi, Zarin

    2015-01-01

    In this study, the combined effect of pH, temperature and agitation speed on yellow pigment production and mycelial growth of Penicillium aculeatum ATCC 10409 was investigated in whey media. Different pH levels (5, 6.5 and 8), temperatures (25, 30 and 35°C) and agitation speed levels (100 and 150 rpm) were tested to determine the best conditions to produce a fungal yellow pigment under submerged fermentation. The best production of yellow pigment (1.38 g/L) was obtained with a pH value of 6.5, a temperature of 30°C and an agitation speed of 150 rpm. In contrast, the maximal biomass concentration (11.12 g/L) was obtained at pH value of 8, a temperature of 30°C and an agitation speed of 100 rpm. These results demonstrated that biomass and yellow pigment production were not directly associated. The identification of the structure of unknown P. aculeatum yellow pigment was detected using UV absorption spectrum and FT-IR spectroscopy.

  17. Influence of initial pH on thermophilic anaerobic co-digestion of swine manure and maize stalk.

    Science.gov (United States)

    Zhang, Tong; Mao, Chunlan; Zhai, Ningning; Wang, Xiaojiao; Yang, Gaihe

    2015-01-01

    The contradictions between the increasing energy demand and decreasing fossil fuels are making the use of renewable energy the key to the sustainable development of energy in the future. Biogas, a renewable clean energy, can be obtained by the anaerobic fermentation of manure waste and agricultural straw. This study examined the initial pH value had obvious effect on methane production and the process in the thermophilic anaerobic co-digestion. Five different initial pH levels with three different manure ratios were tested. All digesters in different initial pH showed a diverse methane production after 35 days. The VFA/alkalinity ratio of the optimum reaction condition for methanogens activity was in the range of 0.1-0.3 and the optimal condition that at the 70% dung ratio and initial pH 6.81, was expected to achieve maximum total biogas production (146.32 mL/g VS). Copyright © 2014 Elsevier Ltd. All rights reserved.

  18. 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.

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

    Science.gov (United States)

    Martínez-Gil, Ana M; Garde-Cerdán, Teresa; Lorenzo, Cándida; Lara, José Félix; Pardo, Francisco; Salinas, M Rosario

    2012-01-01

    The aim of this work was to study the influence of nitrogen compounds on the formation of volatile compounds during the alcoholic fermentation carried out with 4 nonaromatic grape varieties collected at 2 different maturation stages. To do this, Monastrell, Merlot, Syrah, and Petit Verdot grapes were collected 1 wk before harvest and at harvest. Then, the musts were inoculated with the same Saccharomyces cerevisiae yeast strain and were fermented in the same winemaking conditions. Amino acids that showed the highest and the lowest concentration in the must were the same, regardless of the grape variety and maturation stage. Moreover, the consumption of amino acids during the fermentation increased with their concentration in the must. The formation of volatile compounds was not nitrogen composition dependent. However, the concentration of amino acids in the must from grapes collected 1 wk before harvest can be used as a parameter to estimate the concentration of esters in wines from grapes collected at harvest and therefore to have more information to know the grape oenological capacity. Application of principal components analysis (PCA) confirmed the possibility to estimate the concentration of esters in the wines with the concentration of nitrogen compounds in the must. © 2011 Institute of Food Technologists®

  20. The γ-aminobutyric acid-producing ability under low pH conditions of lactic acid bacteria isolated from traditional fermented foods of Ishikawa Prefecture, Japan, with a strong ability to produce ACE-inhibitory peptides

    Directory of Open Access Journals (Sweden)

    Florin Barla

    2016-06-01

    Full Text Available Many traditional fermented products are onsumed in Ishikawa Prefecture, Japan, such as kaburazushi, narezushi, konkazuke, and ishiru. Various kinds of lactic acid bacteria (LAB are associated with their fermentation, however, characterization of LAB has not yet been elucidated in detail. In this study, we evaluated 53 isolates of LAB from various traditional fermented foods by taxonomic classification at the species level by analyzing the 16S ribosomal RNA gene (rDNA sequences and carbohydrate assimilation abilities. We screened isolates that exhibited high angiotensin-converting enzyme (ACE inhibitory activities in skim milk or soy protein media and produced high γ-aminobutyric acid (GABA concentrations in culture supernatants when grown in de Man Rogosa Sharpe broth in the presence of 1% (w/v glutamic acid. The results revealed that 10 isolates, i.e., Lactobacillus buchneri (2 isolates, Lactobacillus brevis (6 isolates, and Weissella hellenica (2 isolates had a high GABA-producing ability of >500 mg/100 ml after 72 h of incubation at 35 °C. The ACE inhibitory activity of the whey cultured with milk protein by using L. brevis (3 isolates, L. buchneri (2 isolates, and W. hellenica (2 isolates was stronger than that of all whey cultured with soy protein media, and these IC50 were < 1 mg protein/ml. Three of 10 isolates had high GABA-producing activities at pH 3, suggesting that they could be powerful candidates for use in the fermentation of food materials having low pH.

  1. Plasma pH does not influence the cerebral metabolic ratio during maximal whole body exercise

    DEFF Research Database (Denmark)

    Volianitis, Stefanos; Rasmussen, Peter; Seifert, Thomas

    2011-01-01

    .05) following the Sal and Bicarb trials, respectively. Accordingly, the cerebral metabolic ratio decreased equally during the Sal and Bicarb trials: from 5.8 ± 0.6 at rest to 1.7 ± 0.1 and 1.8 ± 0.2, respectively. The enlarged blood-buffering capacity after infusion of Bicarb eliminated metabolic acidosis......Exercise lowers the cerebral metabolic ratio of O2 to carbohydrate (glucose + 1/2 lactate) and metabolic acidosis appears to promote cerebral lactate uptake. However, the influence of pH on cerebral lactate uptake and, in turn, on the cerebral metabolic ratio during exercise is not known. Sodium...... during maximal exercise but that did not affect the cerebral lactate uptake and, therefore, the decrease in the cerebral metabolic ratio....

  2. Influence of acidic pH on keratinocyte function and re-epithelialisation of human in vitro wounds.

    Science.gov (United States)

    Lönnqvist, Susanna; Emanuelsson, Peter; Kratz, Gunnar

    2015-01-01

    Chronic wounds are one of the greatest challenges for the healthcare system. Today, a plethora of dressings are used in the treatment of these wounds, each with specific influence on the wound environment. Due to differences in the permeability of the dressings the use will result in differences in the pH balance in the wound bed. However, little is known about how changes in the pH in the wound environment affect the different phases of the healing process. The aim of the present study was to investigate the effects of acidic pH on the regeneration phase by studying keratinocyte function in vitro and re-epithelialisation in an in vitro model of human skin. In vitro assays showed reduced viability and migration rates in human keratinocytes when pH was lowered. Real time PCR revealed differential expression of genes related to wound healing and environmental impairment. Tissue culture showed no re-epithelialisation of wounds subjected to pH 5.0 and moderate re-epithelialisation at pH 6.0, compared to controls at pH 7.4. The results indicate that lowering pH down to pH 5.0 in wounds is counterproductive in aspect of keratinocyte function which is crucial for successful wound healing.

  3. Influence of carbon source, pH, and temperature on the polygalacturonase activity of Kluyveromyces marxianus CCMB 322 Influência da fonte de carbono, pH e temperatura na atividade da enzima poligalacturonase de Kluyveromyces marxianus CCMB 322

    Directory of Open Access Journals (Sweden)

    Rodrigo de Queiroz Oliveira

    2012-09-01

    Full Text Available Microbial pectinolytic enzymes are known to play a commercially important role in a number of industrial processes. Two kinds of yeast can be discerned regarding the production of enzymes. One group includes those which can produce enzymes in the absence of an inducer, and the other group comprises the yeasts that produce enzymes in the presence of an inducer. The objective of this study was to investigate the influence of pectic substances, glucose, pH, and temperature on the polygalacturonase activity by Kluyveromyces marxianus CCMB 322. The yeast was grown in a fermentation broth containing different concentrations of glucose and pectic substances. The polygalacturonase activity was determined by the DNS method, and the pH and temperature were optimized using a central composite experimental design. The polygalacturonase secreted by K. marxianus CCMB 322 was partially constitutive showing optimum pH and temperature of 7.36 and 70 °C, respectively, and maintained approximately 93% of its original activity for 50 minutes at 50 °C. Thermal stability of the polygalacturonase enzyme was studied at different temperatures (50, 60, 70, and 80 °C and different incubation times (0, 10, 20, 30, 40, and 50 minutes. This study showed that glucose can influence the regulation of the synthesis of polygalacturonase.Enzimas pectinolíticas de origem microbiana são conhecidas por desempenhar um papel importante comercialmente em uma série de processos industriais. Dois tipos de levedura podem ser distinguidos para a produção dessas enzimas. Um grupo inclui aqueles que têm capacidade de produzi-las na ausência de um indutor e outro grupo compreende as leveduras que as produzem na presença de um indutor. O objetivo deste estudo foi investigar a influência de substâncias pécticas, de glicose, do pH e da temperatura na atividade da poligalacturonase de Kluyveromyces marxianus CCMB 322. O cultivo foi em caldo de fermentação contendo diferentes

  4. Influence analysis of sewage sludge methane fermentation parameters on process efficiency

    Directory of Open Access Journals (Sweden)

    Катерина Борисівна Сорокіна

    2016-12-01

    Full Text Available The efficiency dependence of sewage sludge organic matter decomposition from organization and conditions of the process is analyzed. Support of the optimal values of several parameters ensures to provide completeness of the sludge fermentation process and obtain biogas in calculated amount. Biogas utilization reduces costs for reactor heating and provides additional obtaining of other types of energy

  5. Influence analysis of sewage sludge methane fermentation parameters on process efficiency

    OpenAIRE

    Катерина Борисівна Сорокіна

    2016-01-01

    The efficiency dependence of sewage sludge organic matter decomposition from organization and conditions of the process is analyzed. Support of the optimal values of several parameters ensures to provide completeness of the sludge fermentation process and obtain biogas in calculated amount. Biogas utilization reduces costs for reactor heating and provides additional obtaining of other types of energy

  6. The deep processing of seaweed industrial waste--Influence of several fermentation on seaweed waste of feed

    Science.gov (United States)

    Zhao, Shipeng; Zhang, Shuping

    2018-02-01

    This paper focuses on several factors on the effects of fermented seaweed feed, and obtains the optimal fermentation process through the analysis of nutrients. Through the experiment we can get, Seaweed waste fermented the best feed when adding 1% of microbial agents and 0.5% of corn powder, fermenting for 15 days.

  7. Influence of polysorbate 80 and cyclopropane fatty acid synthase activity on lactic acid production by Lactobacillus casei ATCC 334 at low pH.

    Science.gov (United States)

    Broadbent, J R; Oberg, T S; Hughes, J E; Ward, R E; Brighton, C; Welker, D L; Steele, J L

    2014-03-01

    Lactic acid is an important industrial chemical commonly produced through microbial fermentation. The efficiency of acid extraction is increased at or below the acid's pKa (pH 3.86), so there is interest in factors that allow for a reduced fermentation pH. We explored the role of cyclopropane synthase (Cfa) and polysorbate (Tween) 80 on acid production and membrane lipid composition in Lactobacillus casei ATCC 334 at low pH. Cells from wild-type and an ATCC 334 cfa knockout mutant were incubated in APT broth medium containing 3 % glucose plus 0.02 or 0.2 % Tween 80. The cultures were allowed to acidify the medium until it reached a target pH (4.5, 4.0, or 3.8), and then the pH was maintained by automatic addition of NH₄OH. Cells were collected at the midpoint of the fermentation for membrane lipid analysis, and media samples were analyzed for lactic and acetic acids when acid production had ceased. There were no significant differences in the quantity of lactic acid produced at different pH values by wild-type or mutant cells grown in APT, but the rate of acid production was reduced as pH declined. APT supplementation with 0.2 % Tween 80 significantly increased the amount of lactic acid produced by wild-type cells at pH 3.8, and the rate of acid production was modestly improved. This effect was not observed with the cfa mutant, which indicated Cfa activity and Tween 80 supplementation were each involved in the significant increase in lactic acid yield observed with wild-type L. casei at pH 3.8.

  8. Influence of culture medium pH on the production of CGTase by Bacillus firmus Strain No. 37 - doi: 10.4025/actascitechnol.v35i3.15882

    Directory of Open Access Journals (Sweden)

    Jéssica Bravin Carmello

    2013-06-01

    Full Text Available The enzyme cyclomaltodextrin-glucanotransferase (CGTase is a transglicosidase able to convert corn starch into cyclodextrin (CD. CDs are widely applied in industry given the ability to form inclusion complexes with a great variety of organic molecules. Regarding the optimum pH of CGTase, values reported in the literature vary according to the enzyme producing microorganism, being 8.0 the optimum pH of CGTase produced by Bacillus firmus Strain No. 37. This work studied the influence of the pH of culture medium with different concentration of nutrients on the production of the enzyme CGTase by Bacillus firmus Strain No. 37. For this purpose, the microorganism was grown in three culture media with different concentrations of carbon and nitrogen. The pH control was performed by adding sodium carbonate. The fermentation process was analyzed by the following methods: Bradford (1976 method to determine soluble proteins, DNS method to analyze sugars, and the method of complexation with β-CD to analyze the enzyme activity. The best result for CGTase enzyme activity was 0.22 U mL-1, obtained with medium containing 2.0% soluble corn starch and yeast extract, and pH 8.3.  

  9. pH variation and influence in an autotrophic nitrogen removing biofilm system using an efficient numerical solution strategy.

    Science.gov (United States)

    Vangsgaard, Anna Katrine; Mauricio-Iglesias, Miguel; Valverde-Pérez, Borja; Gernaey, Krist V; Sin, Gürkan

    2013-01-01

    A pH simulator consisting of an efficient numerical solver of a system of nine nonlinear equations was constructed and implemented in the modeling software MATLAB. The pH simulator was integrated in a granular biofilm model and used to simulate the pH profiles within granules performing the nitritation-anammox process for a range of operating points. The simulation results showed that pH profiles were consistently increasing with increasing depth into the granule, since the proton-producing aerobic ammonium-oxidizing bacteria (AOB) were located close to the granule surface. Despite this pH profile, more NH3 was available for AOB than for anaerobic ammonium oxidizers, located in the center of the granules. However, operating at a higher oxygen loading resulted in steeper changes in pH over the depth of the granule and caused the NH3 concentration profile to increase from the granule surface towards the center. The initial value of the background charge and influent bicarbonate concentration were found to greatly influence the simulation result and should be accurately measured. Since the change in pH over the depth of the biofilm was relatively small, the activity potential of the microbial groups affected by the pH did not change more than 5% over the depth of the granules.

  10. Influence of pH and temperature on alunite dissolution rates and products

    Science.gov (United States)

    Acero, Patricia; Hudson-Edwards, Karen

    2015-04-01

    Aluminium is one of the main elements in most mining-affected environments, where it may influence the mobility of other elements and play a key role on pH buffering. Moreover, high concentrations of Al can have severe effects on ecosystems and humans; Al intake, for example, has been implicated in neurological pathologies (e.g., Alzheimer's disease; Flaten, 2001). The behaviour of Al in mining-affected environments is commonly determined, at least partially, by the dissolution of Al sulphate minerals and particularly by the dissolution of alunite (KAl3(SO4)2(OH)6), which is one of the most important and ubiquitous Al sulphates in mining-affected environments (Nordstrom, 2011). The presence of alunite has been described in other acid sulphate environments, including some soils (Prietzel & Hirsch, 1998) and on the surface of Mars (Swayze et al., 2008). Despite the important role of alunite, its dissolution rates and products, and their controlling factors under conditions similar to those found in these environments, remain largely unknown. In this work, batch dissolution experiments have been carried out in order to shed light on the rates, products and controlling factors of alunite dissolution under different pH conditions (between 3 and 8) and temperatures (between 279 and 313K) similar to those encountered in natural systems. The obtained initial dissolution rates using synthetic alunite, based on the evolution of K concentrations, are between 10-9.7 and 10-10.9 mol-m-2-s-1, with the lowest rates obtained at around pH 4.8, and increases in the rates recorded with both increases and decreases in pH. Increases of temperature in the studied range also cause increases in the dissolution rates. The dissolution of alunite dissolution is incongruent, as has been reported for jarosite (isostructural with alunite) by Welch et al. (2008). Compared with the stoichiometric ratio in the bulk alunite (Al/K=3), K tends to be released to the solution preferentially over Al

  11. Serpentinization-Influenced Groundwater Harbors Extremely Low Diversity Microbial Communities Adapted to High pH.

    Science.gov (United States)

    Twing, Katrina I; Brazelton, William J; Kubo, Michael D Y; Hyer, Alex J; Cardace, Dawn; Hoehler, Tori M; McCollom, Tom M; Schrenk, Matthew O

    2017-01-01

    Serpentinization is a widespread geochemical process associated with aqueous alteration of ultramafic rocks that produces abundant reductants (H 2 and CH 4 ) for life to exploit, but also potentially challenging conditions, including high pH, limited availability of terminal electron acceptors, and low concentrations of inorganic carbon. As a consequence, past studies of serpentinites have reported low cellular abundances and limited microbial diversity. Establishment of the Coast Range Ophiolite Microbial Observatory (California, U.S.A.) allowed a comparison of microbial communities and physicochemical parameters directly within serpentinization-influenced subsurface aquifers. Samples collected from seven wells were subjected to a range of analyses, including solute and gas chemistry, microbial diversity by 16S rRNA gene sequencing, and metabolic potential by shotgun metagenomics, in an attempt to elucidate what factors drive microbial activities in serpentinite habitats. This study describes the first comprehensive interdisciplinary analysis of microbial communities in hyperalkaline groundwater directly accessed by boreholes into serpentinite rocks. Several environmental factors, including pH, methane, and carbon monoxide, were strongly associated with the predominant subsurface microbial communities. A single operational taxonomic unit (OTU) of Betaproteobacteria and a few OTUs of Clostridia were the almost exclusive inhabitants of fluids exhibiting the most serpentinized character. Metagenomes from these extreme samples contained abundant sequences encoding proteins associated with hydrogen metabolism, carbon monoxide oxidation, carbon fixation, and acetogenesis. Metabolic pathways encoded by Clostridia and Betaproteobacteria, in particular, are likely to play important roles in the ecosystems of serpentinizing groundwater. These data provide a basis for further biogeochemical studies of key processes in serpentinite subsurface environments.

  12. The effect of pre-oxidation on NDMA formation and the influence of pH.

    Science.gov (United States)

    Selbes, Meric; Kim, Daekyun; Karanfil, Tanju

    2014-12-01

    N-nitrosodimethylamine (NDMA), a probable human carcinogen, is a disinfection by-product that has been detected in chloraminated drinking water systems. Pre-oxidation of the NDMA precursors prior to chloramination can be a viable approach for water utilities to control the NDMA levels. This study examined the effects of (i) commonly used oxidants (i.e., chlorine, chlorine dioxide and ozone) in water treatment, (ii) oxidant concentration and contact time (CT), and (iii) pre-oxidation pH on the formation of NDMA from subsequent chloramination. Fifteen model precursors with NDMA molar yields ranging from approximately 0.1%-90% were examined. Pre-chlorination reduced NDMA formation from most precursors by 10%-50% except quaternary amine polymers (i.e., PolyDADMAC, PolyACRYL, PolyAMINE). Pre-oxidation with chlorine dioxide and ozone achieved the same or higher deactivation of NDMA precursors (e.g., ranitidine) while increasing NDMA formation for some other precursors (e.g., daminozid). The increases with chlorine dioxide exposure were attributed to the release of oxidation products with dimethylamine (DMA) moiety, which may form more NDMA upon chloramination than the unoxidizied parent compound. On the other hand, chlorine dioxide was effective, if a precursors NDMA yield were higher than DMA. The ozone-triggered increases could be related to direct NDMA formation from DMA which are released by ozonation of amines with DMA moiety, amides or hydrazines. However, hydroxyl radicals formed from the decomposition of ozone would be also involved in decomposition of formed NDMA, reducing the overall NDMA levels at longer contact times. pH conditions influenced significantly the effectiveness of deactivation of precursors depending on the type of precursor and oxidant used. Copyright © 2014 Elsevier Ltd. All rights reserved.

  13. Factors Influencing the Degree Progress of International PhD Students from Africa: An Exploratory Study

    Directory of Open Access Journals (Sweden)

    Almoustapha Oumarou Soumana

    2017-05-01

    Full Text Available In recent decades some countries of the Middle East have offered facilities to attract international students to pursue their higher education within their higher education institutions. The purpose of this study is to understand the difficulties faced by these students while conducting their studies abroad, and in doing so, to broaden the awareness of the challenges they face to complete their research. The participants of this qualitative study are international PhD students studying at a Middle Eastern public university. The university has reported increasing enrollment of international students, particularly from Africa in the last few years. Data were collected using a set of semi-structured interviews that drew out information on critical incidents that characterized the kind of difficulties students had faced in their studies. The data collected was further analyzed using a qualitative software package, NVivo (QSR International, 11. Six main themes came out from the content analysis of the interviews, which are the role of the adviser, student features, funding issues, family engagement, research and psychological obstacles which provide a holistic picture of student perspectives on the factors that influence degree progress. While these students might have faced difficulties mentioned in existing literature, this study argues that the participants have indicated experiencing psychological obstacles that were not described in earlier studies, such as the state of mind they were in as a result of being worried for family members due to war or violence in their home countries, and drop in currency exchange rates and difficulties in acquiring money due to international sanctions imposed against their countries. This study provides important thoughts on the factors that impact the degree progress of international PhD students from Africa, while at the same time revealing a serious gap in the advisers’ role which can contribute to the

  14. Influence of fungal morphology on the performance of industrial fermentation processes for enzyme production

    DEFF Research Database (Denmark)

    Quintanilla Hernandez, Daniela Alejandra

    Production of industrial enzymes is usually carried out as submerged aerobic fermentations. Filamentous microorganisms are widely used as hosts in these processes due to multiple advantages. Nevertheless, they also present major drawbacks, due to the unavoidable oxygen transfer limitations...... in this work, along with its correlation to viscosity and other process variables. Considerable research work has been conducted through the years to study fungal morphology and its relation to productivity. However, the work reported in the literature lacks relevant industrial data. In this work, a platform...... was developed which was able to produce high enzyme titers in comparison with what has been reported thus far in fed-batch fermentation using a soluble inducer (lactose). Different nitrogen sources were compared, and it was found that soy meal allowed for higher enzyme titers compared to what has been reported...

  15. Microprofiles of oxygen, redox potential, and pH, and microbial fermentation products in the highly alkaline gut of the saprophagous larva of Penthetria holosericea (Diptera: Bibionidae)

    KAUST Repository

    Šustr, Vladimí r; Stingl, Ulrich; Brune, Andreas

    2014-01-01

    of microbial fermentation products such as lactate (2-4mM), acetate (<1mM) and succinate (<0.5mM) were low in all gut regions, suggesting that the contribution of microorganisms to the digestive process, particularly in the alkaline midgut, is only

  16. Influence of Sunflower Whole Seeds or Oil on Ruminal Fermentation, Milk Production, Composition, and Fatty Acid Profile in Lactating Goats.

    Science.gov (United States)

    Morsy, T A; Kholif, S M; Kholif, A E; Matloup, O H; Salem, A Z M; Elella, A Abu

    2015-08-01

    This study aimed to investigate the effect of sunflower seeds, either as whole or as oil, on rumen fermentation, milk production, milk composition and fatty acids profile in dairy goats. Fifteen lactating Damascus goats were divided randomly into three groups (n = 5) fed a basal diet of concentrate feed mixture and fresh Trifolium alexandrinum at 50:50 on dry matter basis (Control) in addition to 50 g/head/d sunflower seeds whole (SS) or 20 mL/head/d sunflower seeds oil (SO) in a complete randomized design. Milk was sampled every two weeks during 90 days of experimental period for chemical analysis and rumen was sampled at 30, 60, and 90 days of the experiment for ruminal pH, volatile fatty acids (tVFA), and ammonia-N determination. Addition of SO decreased (p = 0.017) ruminal pH, whereas SO and SS increased tVFA (pcontent (p = 0.002). Moreover, SO increased milk lactose content (p = 0.048) and feed efficiency (p = 0.046) compared to Control. Both of SS and SO increased (pcontent specially conjugated linolenic acid (CLA) vs Control. Addition of SS and SO increased (p = 0. 021) C18:3N3 fatty acid compared to Control diet. Data suggested that addition of either SS or SO to lactating goats ration had beneficial effects on milk yield and milk composition with enhancing milk content of healthy fatty acids (CLA and omega 3), without detrimental effects on animal performance.

  17. The Influence of Brewer’s Yeast Autolysate and Lactic Acid Bacteria on the Production of a Functional Food Additive Based on Beetroot Juice Fermentation

    Directory of Open Access Journals (Sweden)

    Josip Baras

    2004-01-01

    Full Text Available The importance of »functional foods« in the world is increasing, and the procedures for their production are under intense development. The goal of this paper is to optimise the production of a functional food additive based on beetroot juice (Beta vulgaris L. using brewer’s yeast autolysate. In order to improve the nutritive properties of the product and to preserve it, the possibility of beetroot juice fermentation using a Lactobacillus species has been investigated. Comparative investigations of three bacteria cultures (L. plantarum A112, L. acidophilus BGSJ15-3 and L. acidophilus NCDO1748 during fermentation in two media, beetroot juice and a mixture of beetroot juice with an autolysate of brewer´s yeast, have been performed. The poorest fermentative activity and growth in both substrates was observed using the L. acidophilus NCDO1748 culture. The two cultures demonstrated better fermentative activity in the mixture of tested substrates, while acidifying activity (production of lactic acid and a decrease in pH of the L. acidophilus BGSJ15-3 culture was considerably better than that of the L. plantarum A112 culture. L. plantarum A112 culture showed better growth than L. acidophilus BGSJ15-3. From the results obtained, it has been concluded that the L. plantarum A112 and L. acidophilus BGSJ15-3 can be successfully used for fermentation of the mixture of beetroot juice and brewer’s yeast autolysate in order to obtain a functional food additive.

  18. Optimisation of minimal media for production of aroma compounds typical for fermented milk products

    Directory of Open Access Journals (Sweden)

    Nevenka Mazić

    2008-08-01

    Full Text Available The aim of this research was to optimize the composition of minimalgrowth media containing lactose and milk, in which lactic acid bacteria (LAB would produce the maximum amount of volatile aroma compounds typical for fermented milk products. Ingredients used for the preparation of media were casein, tri-sodium-citrate, lactose, milk minerals, whey proteins and milk with 1.5% fat. The several prepared media differed mainly in the amount of citrate and whey proteins. Fermentation was carried out at room temperature until the media reached pH value of 5. Samples were evaluated for sensory characteristics using quantitative descriptive analysis (QDA. In all media the target pH was reached after 68-71 hours of fermentation, depending on citrate level. Fermentation and the production of aroma compounds were more intensive in media that contained whey proteins compared to media with only casein. Increased citrate level had a positive influence on the aroma production. Citrate increased the initial pH of the media and acted as a buffer during fermentation, which lead to longer fermentation and prolonged production of aroma compounds. At pH around 5, the desired cultured aroma was the most intensive, whereas sour taste was less dominant. The substrate with 0.25% citrate and 0.1% whey proteins, at pH 5, was rated as best regarding its sensory characteristics.

  19. Influence of Light Intensity on Growth and Pigment Production by Monascus ruber in Submerged Fermentation.

    Science.gov (United States)

    Bühler, Rose Marie Meinicke; Müller, Bruna Luíse; Moritz, Denise Esteves; Vendruscolo, Francielo; de Oliveira, Debora; Ninow, Jorge Luiz

    2015-07-01

    To reduce environmental problems caused by glycerine accumulation and to make the production of biodiesel more profitable, crude glycerin without treatment was used as substrate for obtaining higher value-added bioproducts. Monascus ruber is a filamentous fungus that produces pigments, particularly red ones, which are used for coloring foods (rice wine and meat products). The interest in developing pigments from natural sources is increasing due to the restriction of using synthetic dyes. The effects of temperature, pH, microorganism morphology, aeration, nitrogen source, and substrates have been studied in the cultivation of M. ruber. In this work, it was observed that light intensity is also an important factor that should be considered for understanding the metabolism of the fungus. In M. ruber cultivation, inhibition of growth and pigment production was observed in Petri dishes and blaffed flasks exposed to direct illumination. Growth and pigment production were higher in Petri dishes and flasks exposed to red light and in the absence of light. Radial growth rate of M. ruber in plates in darkness was 1.50 mm day(-1) and in plates exposed to direct illumination was 0.59 mm day(-1). Maximum production of red pigments (8.32 UA) and biomass (8.82 g L(-1)) were obtained in baffled flasks covered with red film and 7.17 UA of red pigments, and 7.40 g L(-1) of biomass was obtained in flasks incubated in darkness. Under conditions of 1248 lux of luminance, the maximum pigment production was 4.48 UA, with production of 6.94 g L(-1) of biomass, indicating that the fungus has photoreceptors which influence the physiological responses.

  20. Influence of culture media, pH and temperature on growth and bacteriocin production of bacteriocinogenic lactic acid bacteria.

    Science.gov (United States)

    Yang, En; Fan, Lihua; Yan, Jinping; Jiang, Yueming; Doucette, Craig; Fillmore, Sherry; Walker, Bradley

    2018-01-24

    There has been continued interest in bacteriocins research from an applied perspective as bacteriocins have potential to be used as natural preservative. Four bacteriocinogenic lactic acid bacteria (LAB) strains of Lactobacillus curvatus (Arla-10), Enterococcus faecium (JFR-1), Lactobacillus paracasei subsp. paracasei (JFR-5) and Streptococcus thermophilus (TSB-8) were previously isolated and identified in our lab. The objective of this study was to determine the optimal growth conditions for both LAB growth and bacteriocins production. In this study, various growth conditions including culture media (MRS and BHI), initial pH of culture media (4.5, 5.5, 6.2, 7.4 and 8.5), and incubation temperatures (20, 37 and 44 °C) were investigated for LAB growth measured as optical density (OD), bacteriocin activity determined as arbitrary unit and viability of LAB expressed as log CFU ml -1 . Growth curves of the bacteriocinogenic LAB were generated using a Bioscreen C. Our results indicated that Arla-10, JFR-1, and JFR-5 strains grew well on both MRS and BHI media at growth temperature tested whereas TSB-8 strain, unable to grow at 20 °C. LAB growth was significantly affected by the initial pH of culture media (p < 0.001) and the optimal pH was found ranging from 6.2 to 8.5. Bacteriocin activity was significantly different in MRS versus BHI (p < 0.001), and the optimal condition for LAB to produce bacteriocins was determined in MRS broth, pH 6.2 at 37 °C. This study provides useful information on potential application of bacteriocinogenic LAB in food fermentation processes.

  1. Bismuth molybdate catalysts prepared by mild hydrothermal synthesis: Influence of pH on the selective oxidation of propylene

    DEFF Research Database (Denmark)

    Schuh, Kirsten; Kleist, Wolfgang; Høj, Martin

    2015-01-01

    A series of bismuth molybdate catalysts with relatively high surface area was prepared via mild hydrothermal synthesis. Variation of the pH value and Bi/Mo ratio during the synthesis allowed tuning of the crystalline Bi-Mo oxide phases, as determined by X-ray diffraction (XRD) and Raman...... spectroscopy. The pH value during synthesis had a strong influence on the catalytic performance. Synthesis using a Bi/Mo ratio of 1/1 at pH ≥ 6 resulted in γ-Bi2MoO6, which exhibited a better catalytic performance than phase mixtures obtained at lower pH values. However, a significantly lower catalytic...

  2. The influence of pH on the corrosion of medium strength aerospace alloy 8090, 2091 and 2014

    DEFF Research Database (Denmark)

    Ambat, Rajan; Dwarakadasa, E.S.

    1992-01-01

    The influence of pH on the corrosion behaviour of two aluminium-lithium-copper-magnesium-zirconium (8090 and 2091) alloys was studied and compared with a standard aircraft alloy, 2014 (Al-4.4% Cu) and 99.9% pure Al. In constant exposure and potentiodynamic polarization studies conducted in 3.5% Na......Cl solution having different pH values, all the alloys exhibited high corrosion rates in acidic and alkaline environments, with a minimum in less hostile environments close to neutral pH. The pitting potentials for aluminium-lithium alloys were slightly lower than those for 2014 and pure Al. The effect of p......H on the passive current density was also less for aluminium-lithium alloys....

  3. The influence of slaughterhouse waste on fermentative H{sub 2} production from food waste: Preliminary results

    Energy Technology Data Exchange (ETDEWEB)

    Boni, Maria Rosaria; Sbaffoni, Silvia; Tuccinardi, Letizia, E-mail: letizia.tuccinardi@uniroma1.it

    2013-06-15

    Highlights: • Co-digestion process finalized to bio-H{sub 2} production was tested in batch tests. • Slaughterhouse waste (SHW) and food waste (FW) were co-digested in different proportions. • The presence of SHW affected the H{sub 2} production from FW. • When SHW ranging between 50% and 70% the H{sub 2} production is improved. • SHW percentages above 70%, led to a depletion in H{sub 2} production. - Abstract: The aim of this study was to evaluate the influence of slaughterhouse waste (SHW; essentially the skin, fats, and meat waste of pork, poultry, and beef) in a fermentative co-digestion process for H{sub 2} production from pre-selected organic waste taken from a refectory (food waste [FW]). Batch tests under mesophilic conditions were conducted in stirred reactors filled with different proportions of FW and SHW. The addition of 60% and 70% SHW to a mixture of SHW and FW improved H{sub 2} production compared to that in FW only, reaching H{sub 2}-production yields of 145 and 109 ml gVS{sub 0}{sup -1}, respectively, which are 1.5–2 times higher than that obtained with FW alone. Although the SHW ensured a more stable fermentative process due to its high buffering capacity, a depletion of H{sub 2} production occurred when SHW fraction was higher than 70%. Above this percentage, the formation of foam and aggregated material created non-homogenous conditions of digestion. Additionally, the increasing amount of SHW in the reactors may lead to an accumulation of long chain fatty acids (LCFAs), which are potentially toxic for anaerobic microorganisms and may inhibit the normal evolution of the fermentative process.

  4. 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.

  5. Exploring intentions of physician-scientist trainees: factors influencing MD and MD/PhD interest in research careers.

    Science.gov (United States)

    Kwan, Jennifer M; Daye, Dania; Schmidt, Mary Lou; Conlon, Claudia Morrissey; Kim, Hajwa; Gaonkar, Bilwaj; Payne, Aimee S; Riddle, Megan; Madera, Sharline; Adami, Alexander J; Winter, Kate Quinn

    2017-07-11

    Prior studies have described the career paths of physician-scientist candidates after graduation, but the factors that influence career choices at the candidate stage remain unclear. Additionally, previous work has focused on MD/PhDs, despite many physician-scientists being MDs. This study sought to identify career sector intentions, important factors in career selection, and experienced and predicted obstacles to career success that influence the career choices of MD candidates, MD candidates with research-intense career intentions (MD-RI), and MD/PhD candidates. A 70-question survey was administered to students at 5 academic medical centers with Medical Scientist Training Programs (MSTPs) and Clinical and Translational Science Awards (CTSA) from the NIH. Data were analyzed using bivariate or multivariate analyses. More MD/PhD and MD-RI candidates anticipated or had experienced obstacles related to balancing academic and family responsibilities and to balancing clinical, research, and education responsibilities, whereas more MD candidates indicated experienced and predicted obstacles related to loan repayment. MD/PhD candidates expressed higher interest in basic and translational research compared to MD-RI candidates, who indicated more interest in clinical research. Overall, MD-RI candidates displayed a profile distinct from both MD/PhD and MD candidates. MD/PhD and MD-RI candidates experience obstacles that influence their intentions to pursue academic medical careers from the earliest training stage, obstacles which differ from those of their MD peers. The differences between the aspirations of and challenges facing MD, MD-RI and MD/PhD candidates present opportunities for training programs to target curricula and support services to ensure the career development of successful physician-scientists.

  6. Influence of cofermentation by amylolytic Lactobacillus plantarum and Lactococcus lactis strains on the fermentation process and rheology of sorghum porridge.

    Science.gov (United States)

    Mukisa, Ivan M; Byaruhanga, Yusuf B; Muyanja, Charles M B K; Aijuka, Matthew; Schüller, Reidar B; Sahlstrøm, Stefan; Langsrud, Thor; Narvhus, Judith A

    2012-08-01

    Amylolytic lactic acid bacteria (ALAB) can potentially replace malt in reducing the viscosity of starchy porridges. However, the drawback of using ALAB is their low and delayed amylolytic activity. This necessitates searching for efficient ALAB and strategies to improve their amylolytic activity. Two ALAB, Lactobacillus plantarum MNC 21 and Lactococcus lactis MNC 24, isolated from Obushera, were used to ferment starches in MRS broth: sorghum, millet, sweet potato, and commercial soluble starch. The amylolytic activity of MNC 21 was comparable to that of the ALAB collection strain Lb. plantarum A6, while that of MNC 24 was extremely low. MNC 21, MNC 24, and their coculture were compared to A6 and sorghum malt for ability to ferment and reduce the viscosity of sorghum porridge (11.6% dry matter). ALAB and the coculture lowered the pH from 6.2 to wild starter took about 20 h. Coculturing increased lactic acid yield by 46% and 76.8% compared to the yields of MNC 21 and MNC 24 monocultures, respectively. The coculture accumulated significantly larger (P < 0.05) amounts of maltose and diacetyl than the monocultures. Sorghum malt control and the coculture hydrolyzed more starch in sorghum porridge than the monocultures. The coculture initiated changes in the rheological parameters storage modulus (G'), loss modulus (G″), phase angle (δ), and complex viscosity (η*) earlier than its constituent monocultures. The shear viscosity of sorghum porridge was reduced significantly (P < 0.05) from 1950 cP to 110 cP (malt), 281 cP (coculture), 382 cP (MNC 21), 713 cP (MNC 24), and 722 cP (A6). Coculturing strong ALAB with weak ALAB or non-ALAB can be exploited for preparation of nutrient-dense weaning foods and increasing lactic acid yield from starchy materials.

  7. In vitro simulation of fretting-corrosion in hip implant modular junctions: The influence of pH.

    Science.gov (United States)

    Royhman, Dmitry; Patel, Megha; Jacobs, Joshua J; Wimmer, Markus A; Hallab, Nadim J; Mathew, Mathew T

    2018-02-01

    The fretting-corrosion behavior of mixed metal contacts is affected by various mechanical and electrochemical parameters. Crevice conditions at the junction and patient-specific pathologies can affect the pH of the prosthetic environment. The main objective of this study is to understand the effect of pH variation at the stem/head junction of the hip implant under fretting corrosion exposure. We hypothesized that pH will have a significant influence on the fretting-corrosion behavior hip implant modular junctions. A custom-made setup was used to evaluate the fretting corrosion behavior of hip implant modular junctions. A Newborn calf serum solution (30 g/L protein content) was used to simulate the synovial fluid environment. A sinusoidal fretting motion, with a displacement amplitude of +50 µm, was applied to the Ti alloy rod. The effects of pathology driven, periprosthetic pH variation were simulated at four different pH levels (3.0, 4.5, 6.0 and 7.6). Electrochemical and mechanical properties were evaluated before, during, and after the applied fretting motion. The impedance of the system was increased in response to the fretting motion. The hysteresis tangential load/displacement behavior was not affected by pH level. The worn surfaces of CoCrMo pins exhibited the presence of tribolayer or organic deposits, in the pH 4.5 group, which may explain the lower drop in potential and mass loss observed in that group. Mechanically dominated wear mechanisms, namely, adhesive wear was shown in the pH 7.6 group, which may account for a higher potential drop and metal content loss. This study suggests that the fretting-corrosion mechanisms in hip implant are affected by the pH levels of the surrounding environment and patient-specific factors. Copyright © 2017. Published by Elsevier Ltd.

  8. Influence of pH on the acute toxicity of ammonia to juvenile freshwater mussels (fatmucket, Lampsills siliquoidea)

    Science.gov (United States)

    Wang, N.; Erickson, R.J.; Ingersoll, C.G.; Ivey, C.D.; Brunson, E.L.; Augspurger, T.; Barnhart, M.C.

    2008-01-01

    The objective of the present study was to evaluate the influence of pH on the toxicity of ammonia to juvenile freshwater mussels. Acute 96-h ammonia toxicity tests were conducted with 10-d-old juvenile mussels (fatmucket, Lampsilis siliquoidea) at five pH levels ranging from 6.5 to 9.0 in flow-through diluter systems at 20??C. Acute 48-h tests with amphipods (Hyalella azteca) and 96-h tests with oligochaetes (Lumbriculus variegatus) were conducted concurrently under the same test conditions to determine the sensitivity of mussels relative to these two commonly tested benthic invertebrate species. During the exposure, pH levels were maintained within 0.1 of a pH unit and ammonia concentrations were relatively constant through time (coefficient of variation for ammonia concentrations ranged from 2 to 30% with a median value of 7.9%). The median effective concentrations (EC50s) of total ammonia nitrogen (N) for mussels were at least two to six times lower than the EC50s for amphipods and oligochaetes, and the EC50s for mussels decreased with increasing pH and ranged from 88 mg N/L at pH 6.6 to 0.96 mg N/L at pH 9.0. The EC50s for mussels were at or below the final acute values used to derive the U.S. Environmental Protection Agency's acute water quality criterion (WQC). However, the quantitative relationship between pH and ammonia toxicity to juvenile mussels was similar to the average relationship for other taxa reported in the WQC. These results indicate that including mussel toxicity data in a revision to the WQC would lower the acute criterion but not change the WQC mathematical representation of the relative effect of pH on ammonia toxicity. ?? 2008 SETAC.

  9. The influence of temperature, viscosity and pH on the relaxation time T1 in flowing liquids

    International Nuclear Information System (INIS)

    Toczylowska, B.

    1995-01-01

    The designed and constructed at the Institute of Biocybernetics and Biomedical Engineering facility for the relaxation time (T 1 ) measurements of liquids flow has been presented. The influence of temperature, viscosity and pH has been determined for several liquids, especially physiological fluids

  10. The Influence of Scalded Flour, Fermentation, and Plants Belonging to Lamiaceae Family on the Wheat Bread Quality and Acrylamide Content.

    Science.gov (United States)

    Bartkiene, Elena; Bartkevics, Vadims; Krungleviciute, Vita; Pugajeva, Iveta; Zadeike, Daiva; Juodeikiene, Grazina; Cizeikiene, Dalia

    2018-06-01

    The aim of this study was to investigate the influence of additives such as plants belonging to Lamiaceae family (Thymus vulgaris, Carum carvi, Origanum vulgare, Ocimum basilicum, and Coriandrum sativum), scalded flour (SF) or scalded flour fermented with Lactobacillus plantarum LUHS135 (SFFLp) on the quality and acrylamide formation in wheat bread. The formation of acrylamide and bread quality significantly depended on the king of plants used and the amount of SF and SFFLp used. The additives of T. vulgaris and SF increased the content of acrylamide by 3.4-fold in comparison with bread prepared without SF, whereas the addition of SFFLp significantly reduced the content of acrylamide in bread, especially using 5% of SFFLp supplemented with O. vulgare and 15% of SFFLp supplemented with C. sativum (respectively by 40% and 29.4%) therefore could be recommended for safer bread production. The addition of 5% (from total wheat flour content) of scalded wheat flour fermented with Lactobacillus plantarum LUHS135 strain (SFFLp) with Origanum vulgare addition, and 5% or 10% of SFFLp prepared with Ocimum basilicum, and 15% of SFFLp prepared with Coriandrum sativum significantly reduce the content of acrylamide in wheat bread, therefore could be recommended for safer bread production. © 2018 Institute of Food Technologists®.

  11. Influence of pH on the physicochemical and sensorial characteristics of strawberry frozen yogurtInfluência do pH nas características físico-químicas e sensoriais de frozen yogurt de morango

    Directory of Open Access Journals (Sweden)

    Jaime Vilela de Resende

    2012-05-01

    Full Text Available Frozen yogurt is a frozen fermented dessert which presents structural characteristics similar to ice cream and nutritional and sensorial properties which resemble to yogurt. The acidification of ice cream mix by means of lactic bacteria can influence the properties of frozen yogurt. For that reason, the present work aimed to evaluate the influence of pH on the physicochemical and sensorial characteristics of strawberry frozen yogurt. The formulation consisted of 6 % of milk fat, 10 % of milk solids-not-fat, 11 % of sucrose, 3 % of corn syrup, 0.3 % of emulsifiers and 0.5 % of stabilizers. The frozen yogurt mixes were made with different fermentation endpoints, pH values of 4.5, 5.0 and 5.5. The strawberry fruit mixture was added to the fermented frozen yogurt mix at a level of 4 % (w/w. According to the results, the pH of the frozen yogurt mix did not influence the concentrations of protein, fat and ash whereas the contents of acidity, reducing, non-reducing and total sugars underwent influence of pH due to fermentation. The acceptability of frozen yogurt in relation to the attributes flavor, texture, overall acceptance and ideal acidity was evaluated. It was found that pH influenced the acceptance of frozen yogurt; the treatments with final pH of 5.0 and 5.5 presented higher acceptability for all the treatments evaluated and acidity close to the ideal. By means of the principal component analysis, it was found that the physicochemical characteristics acidity content and sugar concentration (reducing, non-reducing and total had effect on the acceptance of the product. In conclusion, the strawberry frozen yogurts with pH 5.0 and 5.5 demonstrated good sensorial acceptance and thus, presented potential of being better explored by the ice cream industries. O frozen yogurt é uma sobremesa fermentada congelada que apresenta características estruturais semelhantes ao sorvete e propriedades nutricionais e sensoriais que se assemelham ao iogurte. A

  12. The Influence of pH on the Scleroglucan and Scleroglucan/Borax Systems.

    Science.gov (United States)

    Mazzuca, Claudia; Bocchinfuso, Gianfranco; Palleschi, Antonio; Conflitti, Paolo; Grassi, Mario; Di Meo, Chiara; Alhaique, Franco; Coviello, Tommasina

    2017-03-09

    The effects that an increase of environmental pH has on the triple helix of scleroglucan (Sclg) and on the Sclg/borax hydrogel are reported. Rheological experiments show that the hydrogel is less sensitive to pH increase than Sclg alone, while at pH = 14 a dramatic viscosity decrease takes place for both systems. This effect is evidenced also by the reduced water uptake and anisotropic elongation detected, at pH = 14, by the swelling behaviour of tablets prepared with the Sclg/borax system. On the opposite, a different behaviour was observed with guar gum and locust bean gum tablets, tested as reference polysaccharides. The effect of pH on the structure of Sclg and Sclg/borax was investigated also by means of spectroscopic approaches based on the interaction between Congo red (CR) and the Sclg triple helix. Obtained results indicated that the CR absorbance maximum is shifted as a function of pH and by the presence of borax. Principal component analysis allowed very precise identification of the pH value at which the Sclg helix collapses. Molecular dynamics simulations of the Sclg/borax-CR complex indicated that, at physiological pH, only a few ordered configurations are populated, according to the induced circular dichroism (CD) spectrum evidence.

  13. The Influence of pH on the Scleroglucan and Scleroglucan/Borax Systems

    Directory of Open Access Journals (Sweden)

    Claudia Mazzuca

    2017-03-01

    Full Text Available The effects that an increase of environmental pH has on the triple helix of scleroglucan (Sclg and on the Sclg/borax hydrogel are reported. Rheological experiments show that the hydrogel is less sensitive to pH increase than Sclg alone, while at pH = 14 a dramatic viscosity decrease takes place for both systems. This effect is evidenced also by the reduced water uptake and anisotropic elongation detected, at pH = 14, by the swelling behaviour of tablets prepared with the Sclg/borax system. On the opposite, a different behaviour was observed with guar gum and locust bean gum tablets, tested as reference polysaccharides. The effect of pH on the structure of Sclg and Sclg/borax was investigated also by means of spectroscopic approaches based on the interaction between Congo red (CR and the Sclg triple helix. Obtained results indicated that the CR absorbance maximum is shifted as a function of pH and by the presence of borax. Principal component analysis allowed very precise identification of the pH value at which the Sclg helix collapses. Molecular dynamics simulations of the Sclg/borax–CR complex indicated that, at physiological pH, only a few ordered configurations are populated, according to the induced circular dichroism (CD spectrum evidence.

  14. Influence of pH, Salt and Temperature on Pressure Inactivation of Hepatitis A virus

    Science.gov (United States)

    The effects of pH (3-7), NaCl (0-6%), and temperature on pressure inactivation of hepatitis A virus (HAV) were determined. The HAV samples were treated at 400 MPa for 1 min at 5, 20, and 50C. Decreasing solution pH enhanced pressure inactivation of HAV. This enhanced inactivation effect was most e...

  15. pH of Drinking Water Influences the Composition of Gut Microbiome and Type 1 Diabetes Incidence

    Science.gov (United States)

    Sofi, M. Hanief; Gudi, Radhika; Karumuthil-Melethil, Subha; Perez, Nicolas; Johnson, Benjamin M.; Vasu, Chenthamarakshan

    2014-01-01

    Nonobese diabetic (NOD) mice spontaneously develop type 1 diabetes (T1D), progression of which is similar to that in humans, and therefore are widely used as a model for understanding the immunological basis of this disease. The incidence of T1D in NOD mice is influenced by the degree of cleanliness of the mouse colony and the gut microflora. In this report, we show that the T1D incidence and rate of disease progression are profoundly influenced by the pH of drinking water, which also affects the composition and diversity of commensal bacteria in the gut. Female NOD mice that were maintained on acidic pH water (AW) developed insulitis and hyperglycemia rapidly compared with those on neutral pH water (NW). Interestingly, forced dysbiosis by segmented filamentous bacteria (SFB)-positive fecal transfer significantly suppressed the insulitis and T1D incidence in mice that were on AW but not in those on NW. The 16S rDNA–targeted pyrosequencing revealed a significant change in the composition and diversity of gut flora when the pH of drinking water was altered. Importantly, autoantigen-specific T-cell frequencies in the periphery and proinflammatory cytokine response in the intestinal mucosa are significantly higher in AW-recipient mice compared with their NW counterparts. These observations suggest that pH of drinking water affects the composition of gut microflora, leading to an altered autoimmune response and T1D incidence in NOD mice. PMID:24194504

  16. Influence of rapid changes in cytosolic pH on oxidative phosphorylation in skeletal muscle: theoretical studies.

    Science.gov (United States)

    Korzeniewski, Bernard; Zoladz, Jerzy A

    2002-07-01

    Cytosolic pH in skeletal muscle may vary significantly because of proton production/consumption by creatine kinase and/or proton production by anaerobic glycolysis. A computer model of oxidative phosphorylation in intact skeletal muscle developed previously was used to study the kinetic effect of these variations on the oxidative phosphorylation system. Two kinds of influence were analysed: (i) via the change in pH across the inner mitochondrial membrane and (ii) via the shift in the equilibrium of the creatine kinase-catalysed reaction. Our simulations suggest that cytosolic pH has essentially no impact on the steady-state fluxes and most metabolite concentrations. On the other hand, rapid acidification/alkalization of cytosol causes a transient decrease/increase in the respiration rate. Furthermore, changes in pH seem to affect significantly the kinetic properties of transition between resting state and active state. An increase in pH brought about by proton consumption by creatine kinase at the onset of exercise lengthens the transition time. At intensive exercise levels this pH increase could lead to loss of the stability of the system, if not compensated by glycolytic H+ production. Thus our theoretical results stress the importance of processes/mechanisms that buffer/compensate for changes in cytosolic proton concentration. In particular, we suggest that the second main role of anaerobic glycolysis, apart from additional ATP supply, may be maintaining the stability of the system at intensive exercise.

  17. Rheological properties of concentrated alumina slurries: influence of ph and dispersant agent

    International Nuclear Information System (INIS)

    Ewais, E.M.M.

    2004-01-01

    The relationship between the ph, the electrolyte concentrations and the rheological properties of high concentrated alumina slurries in aqueous medium is of great importance because it is considered to be the key to control the stability of the slurries from flocculation. Zeta potential of alumina slurries with and without Duramax C (dispersant agent) as a function of ph was studied. Two ph around the zero point of charge of alumina slurries were selected for the investigation of rheological properties. The rheological properties of aqueous alumina slurries with respect to different parameters, e.g.: viscosity, elastic modulus (storage modulus G) and viscous modulus (loss modulus G), were investigated. Viscosity measurements of the slurries as a function of Duramax C content at both ph 8.4 and 9.4) were used to determine the state of slurries. Three states of slurries, termed flocculated, partially de flocculated and fully de flocculated, were selected for further investigation. The viscosity of the three slurries at both ph as a function of shear rate was determined. Fully de flocculated slurry shows Newtonian behavior at all shear rates at both tested ph compared by the partial de flocculated and flocculated system. Results of investigation of G and G at ph of 9.4 as a function of applied stress explored the critical stress

  18. Influence of pH of spray solution on optoelectronic properties of cadmium oxide thin films

    International Nuclear Information System (INIS)

    Hodlur, R. M.; Rabinal, M. K.

    2015-01-01

    Highly conducting transparent cadmium oxide thin films were prepared by the conventional spray pyrolysis technique. The pH of the spray solution is varied by adding ammonia/hydrochloric acid. The effect of pH on the morphology, crystallinity and optoelectronic properties of these films is studied. The structural analysis showed all the films in the cubic phase. For the films with pH < 7 (acidic condition), the preferred orientation is along the (111) direction and for those with pH >7 (alkaline condition), the preferred orientation is along the (200) direction. A lowest resistivity of 9.9 × 10 −4 Ω·cm (with carrier concentration = 5.1 × 10 20 cm −3 , mobility = 12.4 cm 2 /(V·s)) is observed for pH ≈ 12. The resistivity is tuned almost by three orders of magnitude by controlling the bath pH with optical transmittance more than 70%. Thus, the electrical conductivity of CdO films could be easily tuned by simply varying the pH of the spray solution without compromising the optical transparency. (paper)

  19. Influence of pH on inhibition of Streptococcus mutans by Streptococcus oligofermentans.

    Science.gov (United States)

    Liu, Ying; Chu, Lei; Wu, Fei; Guo, Lili; Li, Mengci; Wang, Yinghui; Wu, Ligeng

    2014-02-01

    Streptococcus oligofermentans is a novel strain of oral streptococcus that can specifically inhibit the growth of Streptococcus mutans. The aims of this study were to assess the growth of S. oligofermentans and the ability of S. oligofermentans to inhibit growth of Streptococcus mutans at different pH values. Growth inhibition was investigated in vitro using an interspecies competition assay. The 4-aminoantipyine method was used to measure the initial production rate and the total yield of hydrogen peroxide in S. oligofermentans. S. oligofermentans grew best at pH 7.0 and showed the most pronounced inhibitory effect when it was inoculated earlier than S. mutans. In terms of the total yield and the initial production rate of hydrogen peroxide by S. oligofermentans, the effects of the different culture pH values were as follows: pH 7.0 > 6.5 > 6.0 > 7.5 > 5.5 = 8.0 (i.e. there was no significant difference between pH 5.5 and pH 8.0). Environmental pH and the sequence of inoculation significantly affected the ability of S. oligofermentans to inhibit the growth of S. mutans. The degree of inhibition may be attributed to the amount of hydrogen peroxide produced. © 2013 Eur J Oral Sci.

  20. The influence of calcium and pH on growth in primary roots of Zea mays

    Science.gov (United States)

    Hasenstein, K. H.; Evans, M. L.

    1988-01-01

    We investigated the interaction of Ca2+ and pH on root elongation in Zea mays L. cv. B73 x Missouri 17 and cv. Merit. Seedlings were raised to contain high levels of Ca2+ (HC, imbibed and raised in 10 mM CaCl2) or low levels of Ca2+ (LC, imbibed and raised in distilled water). In HC roots, lowering the pH (5 mM MES/Tris) from 6.5 to 4.5 resulted in strong, long-lasting growth promotion. Surprisingly, increasing the pH from 6.5 to 8.5 also resulted in strong growth promotion. In LC roots acidification of the medium (pH 6.5 to 4.5) resulted in transient growth stimulation followed by a gradual decline in the growth rate toward zero. Exposure of LC roots to high pH (pH shift from 6.5 to 8.5) also promoted growth. Addition of EGTA resulted in strong growth promotion in both LC and HC roots. The ability of EGTA to stimulate growth appeared not to be related to H+ release from EGTA upon Ca2+ chelation since, 1) LC roots showed a strong and prolonged response to EGTA, but only a transient response to acid pH, and 2) promotion of growth by EGTA was observed in strongly buffered solutions. We also examined the pH dependence of the release of 45Ca2+ from roots of 3-day-old seedlings grown from grains imbibed in 45Ca2+. Release of 45Ca2+ from the root into agar blocks placed on the root surface was greater the more acidic the pH of the blocks. The results indicate that Ca2+ may be necessary for the acid growth response in roots.

  1. 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....

  2. Bacterial community dynamics and product distribution during pH-adjusted fermentation of vegetable wastes.

    Science.gov (United States)

    Ye, N-F; Lü, F; Shao, L-M; Godon, J-J; He, P-J

    2007-10-01

    To estimate the effect of pH on the structures of bacterial community during fermentation of vegetable wastes and to investigate the relationship between bacterial community dynamics and product distribution. The bacterial communities in five batch tests controlled at different pH values [uncontrolled (about pH 4), 5, 6, 7 and 8] were monitored by denaturing gradient gel electrophoresis (DGGE) and single-strand conformation polymorphism (SSCP). The two fingerprinting methods provided consistent results and principal component analysis indicated a close similarity of bacterial community at pH 7 and 8 in addition to those at pH 4-6. This clustering also corresponded to dominant metabolic pathway. Thus, pH 7-8 shifted from alcohol-forming to acid-forming, especially butyric acid, whereas both alcohol-forming and acid-forming dominated at pH 5-6, and at pH 4, fermentation was inhibited. Shannon-weaver index was calculated to analyse the DGGE profiles, which revealed that the bacterial diversities at pH 7 and 8 were the highest while those at pH 5 and 4 (uncontrolled) were the lowest. According to sequencing results of the bands excised from DGGE gels, lactic acid bacteria and Clostridium sp. were predominant at all pH values, but varieties in species were observed as pH changed and time prolonged. The bacterial community during fermentation was materially influenced by pH and the diverse product distribution was related to the shift of different bacterial population. The study reveals that the impact of pH on fermentation product distribution is implemented primarily by changes of bacterial community. It also provides information about the comparison of two fingerprinting methods, DGGE and SSCP.

  3. Characteristics of remixed fermentation dough and its influence on the quality of steamed bread.

    Science.gov (United States)

    Li, Zhijian; Deng, Cui; Li, Haifeng; Liu, Changhong; Bian, Ke

    2015-07-15

    In this study, the effects of the amount of remixed flour on the properties of remixed fermentation dough and the quality of Chinese steamed breads were investigated. The hardness, chewiness and whiteness of steamed bread increased when the amount of remixed flour was higher than 10 g/100 g, whereas the specific volume of steamed bread significantly decreased. SEM analysis demonstrated that the gas cells of the steamed bread remained as a discrete spherical or oval-like entity only at 10 g/100 g level of remixed flour. Time-domain NMR showed that water migrated from T22 population to T21 population with increasing the amount of remixed flour. The XRD results indicated that starch in the steamed bread with remixed flour was gelatinized. A significant decrease of both the rate and extent of starch hydrolysis of the steamed bread was observed when flour was remixed. Copyright © 2015 Elsevier Ltd. All rights reserved.

  4. INFLUENCE OF DRINKING A PROBIOTIC FERMENTED MILK BEVERAGE CONTAINING BIFIDOBACTERIUM ANIMALIS ON THE SYMPTOMS OF CONSTIPATION

    Directory of Open Access Journals (Sweden)

    Thaís Rodrigues MOREIRA

    2017-05-01

    Full Text Available ABSTRACT BACKGROUND Constipation is a chronic problem in many patients all over the world. OBJECTIVE - To evaluate the effect of consumption of a probiotic fermented milk beverage containing Bifidobacterium animalis on the symptoms of constipation. METHODS - This randomized, double-blind controlled trial included 49 female patients aged 20 to 50 years and diagnosed with constipation according to the ROME III criteria (Diagnostic Criteria for Functional Gastrointestinal Disorders and the Bristol Stool Form Scale. The patients were randomized into two groups: the intervention group received the probiotic fermented milk beverage and the control group received non-probiotic milk. Participants were instructed to ingest 150 mL of the beverages during 60 days. At the end of this period, patients were assessed again by the ROME III criteria and Bristol scale. The Wilcoxon test was used to evaluate pre and post-intervention results of the ROME III criteria and Bristol scale. The statistical significance level was considered as 5% ( P ≤0.05. RESULTS - The intervention group showed improvement in the following criteria: straining during a bowel movement ( P <0.001, feeling of incomplete evacuation ( P <0.001 and difficulty in passing stool ( P <0.014, in addition to Bristol scale results ( P <0.001. In the control group, improvements were observed in the following criteria: straining during a bowel movement ( P <0.001, feeling of incomplete evacuation ( P <0.001 and difficulty in passing stool ( P <0.025, in addition to Bristol scale results ( P <0.001. No statistically significant post-intervention differences were observed between the two groups for the Rome III criteria and Bristol scale. CONCLUSION - The results show that the consumption of milk resulted in the improvement of constipation symptoms, regardless of the probiotic culture.

  5. INFLUENCE OF DRINKING A PROBIOTIC FERMENTED MILK BEVERAGE CONTAINING BIFIDOBACTERIUM ANIMALIS ON THE SYMPTOMS OF CONSTIPATION.

    Science.gov (United States)

    Moreira, Thaís Rodrigues; Leonhardt, Daiane; Conde, Simara Rufatto

    2017-01-01

    Constipation is a chronic problem in many patients all over the world. - To evaluate the effect of consumption of a probiotic fermented milk beverage containing Bifidobacterium animalis on the symptoms of constipation. - This randomized, double-blind controlled trial included 49 female patients aged 20 to 50 years and diagnosed with constipation according to the ROME III criteria (Diagnostic Criteria for Functional Gastrointestinal Disorders) and the Bristol Stool Form Scale. The patients were randomized into two groups: the intervention group received the probiotic fermented milk beverage and the control group received non-probiotic milk. Participants were instructed to ingest 150 mL of the beverages during 60 days. At the end of this period, patients were assessed again by the ROME III criteria and Bristol scale. The Wilcoxon test was used to evaluate pre and post-intervention results of the ROME III criteria and Bristol scale. The statistical significance level was considered as 5% ( P ≤0.05). - The intervention group showed improvement in the following criteria: straining during a bowel movement ( P <0.001), feeling of incomplete evacuation ( P <0.001) and difficulty in passing stool ( P <0.014), in addition to Bristol scale results ( P <0.001). In the control group, improvements were observed in the following criteria: straining during a bowel movement ( P <0.001), feeling of incomplete evacuation ( P <0.001) and difficulty in passing stool ( P <0.025), in addition to Bristol scale results ( P <0.001). No statistically significant post-intervention differences were observed between the two groups for the Rome III criteria and Bristol scale. - The results show that the consumption of milk resulted in the improvement of constipation symptoms, regardless of the probiotic culture.

  6. Influence of Sunflower Whole Seeds or Oil on Ruminal Fermentation, Milk Production, Composition, and Fatty Acid Profile in Lactating Goats

    Directory of Open Access Journals (Sweden)

    T. A. Morsy

    2015-08-01

    Full Text Available This study aimed to investigate the effect of sunflower seeds, either as whole or as oil, on rumen fermentation, milk production, milk composition and fatty acids profile in dairy goats. Fifteen lactating Damascus goats were divided randomly into three groups (n = 5 fed a basal diet of concentrate feed mixture and fresh Trifolium alexandrinum at 50:50 on dry matter basis (Control in addition to 50 g/head/d sunflower seeds whole (SS or 20 mL/head/d sunflower seeds oil (SO in a complete randomized design. Milk was sampled every two weeks during 90 days of experimental period for chemical analysis and rumen was sampled at 30, 60, and 90 days of the experiment for ruminal pH, volatile fatty acids (tVFA, and ammonia-N determination. Addition of SO decreased (p = 0.017 ruminal pH, whereas SO and SS increased tVFA (p<0.001 and acetate (p = 0.034 concentrations. Serum glucose increased (p = 0.013 in SO and SS goats vs Control. The SO and SS treated goats had improved milk yield (p = 0.007 and milk fat content (p = 0.002. Moreover, SO increased milk lactose content (p = 0.048 and feed efficiency (p = 0.046 compared to Control. Both of SS and SO increased (p<0.05 milk unsaturated fatty acids content specially conjugated linolenic acid (CLA vs Control. Addition of SS and SO increased (p = 0. 021 C18:3N3 fatty acid compared to Control diet. Data suggested that addition of either SS or SO to lactating goats ration had beneficial effects on milk yield and milk composition with enhancing milk content of healthy fatty acids (CLA and omega 3, without detrimental effects on animal performance.

  7. Influences of salt concentration, loading and pH on strontium adsorption

    International Nuclear Information System (INIS)

    Atun, G.; Kaplan, Z.

    1996-01-01

    The adsorption of Sr on clay with contains zeolites and montmorillonite mixtures was investigated in solutions of NaCl by means of a batch technique. Sr retention was reduced with increasing NaCl concentration from 5*10 -4 to 5*10 -1 M. Distribution coefficients (K d ) linearly increased with pH in the acidic region but they were almost independent of pH in neutral and alkaline solutions. By fitting the data of the Dubinin-Radushkevich (D-R) isotherm, the mean energies of adsorption and adsorption capacities of Sr at different pH values were calculated. The results showed that the mode of adsorption below pH 4.5 is ion exchange, while above that value a multilayer adsorption occurs. Adsorption data were fitted to the Freundlich isotherm and from empirical Freundlich parameters a site distribution function was calculated. (author)

  8. Influence of soil pH on the sorption of ionizable chemicals

    DEFF Research Database (Denmark)

    Franco, Antonio; Fu, Wenjing; Trapp, Stefan

    2009-01-01

    , the optimal pH to model dissociation was lower than the bulk soil pH. The knowledge of the soil pH allows calculation of the fractions of neutral and ionic molecules in the system, thus improving the existing regression for acids. The same approach was not successful with bases, for which the impact of p......The soil-water distribution coefficient of ionizable chemicals (K-d) depends on the soil acidity, mainly because the pH governs speciation. Using pH-specific K-d values normalized to organic carbon (K-OC) from the literature, a method was developed to estimate the K-OC of monovalent organic acids...

  9. Stream pH as an abiotic gradient influencing distributions of trout in Pennsylvania streams

    Science.gov (United States)

    Kocovsky, P.M.; Carline, R.F.

    2005-01-01

    Elevation and stream slope are abiotic gradients that limit upstream distributions of brook trout Salvelinus fontinalis and brown trout Salmo trutta in streams. We sought to determine whether another abiotic gradient, base-flow pH, may also affect distributions of these two species in eastern North America streams. We used historical data from the Pennsylvania Fish and Boat Commission's fisheries management database to explore the effects of reach elevation, slope, and base-flow pH on distributional limits to brook trout and brown trout in Pennsylvania streams in the Appalachian Plateaus and Ridge and Valley physiographic provinces. Discriminant function analysis (DFA) was used to calculate a canonical axis that separated allopatric brook trout populations from allopatric brown trout populations and allowed us to assess which of the three independent variables were important gradients along which communities graded from allopatric brook trout to allopatric brown trout. Canonical structure coefficients from DFA indicated that in both physiographic provinces, stream base-flow pH and slope were important factors in distributional limits; elevation was also an important factor in the Ridge and Valley Province but not the Appalachian Plateaus Province. Graphs of each variable against the proportion of brook trout in a community also identified apparent zones of allopatry for both species on the basis of pH and stream slope. We hypothesize that pH-mediated interspecific competition that favors brook trout in competition with brown trout at lower pH is the most plausible mechanism for segregation of these two species along pH gradients. Our discovery that trout distributions in Pennsylvania are related to stream base-flow pH has important implications for brook trout conservation in acidified regions. Carefully designed laboratory and field studies will be required to test our hypothesis and elucidate the mechanisms responsible for the partitioning of brook trout and

  10. A fluorescent colorimetric pH sensor and the influences of matrices on sensing performances

    Science.gov (United States)

    Tian, Yanqing; Fuller, Emily; Klug, Summer; Lee, Fred; Su, Fengyu; Zhang, Liqiang; Chao, Shih-hui; Meldrum, Deirdre R.

    2013-01-01

    A fluorescent colorimetric pH sensor was developed by a polymerization of a monomeric fluorescein based green emitter (SM1) with a monomeric 2-dicyanomethylene-3-cyano-4,5,5-trimethyl-2,5-dihydrofuran derived red emitter (SM2) in poly(2-hydroxyethyl methacrylate)-co-polyacrylamide (PHEMA-co-PAM) matrices. Polymerized SM1 (PSM1) in the polymer matrices showed bright emissions at basic conditions and weak emissions at acidic conditions. Polymerized SM2 (PSM2) in the polymer matrices exhibited a vastly different response when compared to PSM1. The emissions of PSM2 are stronger under acidic conditions than those under basic conditions. When SM1 and SM2 were polymerized in the same polymer matrix, a dual emission sensor acting as a ratiometric pH sensor (PSM1,2) was successfully developed. Because the PSM1 and PSM2 exhibited different pH responses and separated emission windows, the changes in the emission colors were clearly observed in their dual color sensor of PSM1,2, which changed emission colors dramatically from green at pH 7 to red at pH 4, which was detected visually and/or by using a color camera under an excitation of 488 nm. In addition to the development of the dual color ratiometric pH sensor, we also studied the effects of different matrix compositions, crosslinkers, and charges on the reporting capabilities of the sensors (sensitivity and pKa). PMID:24078772

  11. Influence of soil pH on the sorption of ionizable chemicals: modeling advances.

    Science.gov (United States)

    Franco, Antonio; Fu, Wenjing; Trapp, Stefan

    2009-03-01

    The soil-water distribution coefficient of ionizable chemicals (K(d)) depends on the soil acidity, mainly because the pH governs speciation. Using pH-specific K(d) values normalized to organic carbon (K(OC)) from the literature, a method was developed to estimate the K(OC) of monovalent organic acids and bases. The regression considers pH-dependent speciation and species-specific partition coefficients, calculated from the dissociation constant (pK(a)) and the octanol-water partition coefficient of the neutral molecule (log P(n)). Probably because of the lower pH near the organic colloid-water interface, the optimal pH to model dissociation was lower than the bulk soil pH. The knowledge of the soil pH allows calculation of the fractions of neutral and ionic molecules in the system, thus improving the existing regression for acids. The same approach was not successful with bases, for which the impact of pH on the total sorption is contrasting. In fact, the shortcomings of the model assumptions affect the predictive power for acids and for bases differently. We evaluated accuracy and limitations of the regressions for their use in the environmental fate assessment of ionizable chemicals.

  12. A fluorescent colorimetric pH sensor and the influences of matrices on sensing performances.

    Science.gov (United States)

    Tian, Yanqing; Fuller, Emily; Klug, Summer; Lee, Fred; Su, Fengyu; Zhang, Liqiang; Chao, Shih-Hui; Meldrum, Deirdre R

    2013-10-01

    A fluorescent colorimetric pH sensor was developed by a polymerization of a monomeric fluorescein based green emitter ( SM1 ) with a monomeric 2-dicyanomethylene-3-cyano-4,5,5-trimethyl-2,5-dihydrofuran derived red emitter ( SM2 ) in poly(2-hydroxyethyl methacrylate)- co -polyacrylamide (PHEMA-co-PAM) matrices. Polymerized SM1 ( PSM1 ) in the polymer matrices showed bright emissions at basic conditions and weak emissions at acidic conditions. Polymerized SM2 ( PSM2 ) in the polymer matrices exhibited a vastly different response when compared to PSM1 . The emissions of PSM2 are stronger under acidic conditions than those under basic conditions. When SM1 and SM2 were polymerized in the same polymer matrix, a dual emission sensor acting as a ratiometric pH sensor ( PSM1,2 ) was successfully developed. Because the PSM1 and PSM2 exhibited different pH responses and separated emission windows, the changes in the emission colors were clearly observed in their dual color sensor of PSM1,2 , which changed emission colors dramatically from green at pH 7 to red at pH 4, which was detected visually and/or by using a color camera under an excitation of 488 nm. In addition to the development of the dual color ratiometric pH sensor, we also studied the effects of different matrix compositions, crosslinkers, and charges on the reporting capabilities of the sensors (sensitivity and p K a ).

  13. Influence of culture medium pH on charasome development and chloride transport in Chara corallina

    International Nuclear Information System (INIS)

    Lucas, W.J.; Keifer, D.W.; Pesacreta, T.C.

    1986-01-01

    Internodal cells of Chara, grown in culture either at pH 5.7,6.5 or 7.5, were studied to determine their chloride influx capability, the quantitative aspects of charasome morphology and the degree to which these two parameters could be correlated. In cells grown at pH 5.7 the charasomes were relatively small, were widely spaced on the plasma membrane, and contributed only at 0.6% increase to the surface area of the plasma membrane in the acid region of the cell. In contrast, the charasome membrane surface area of cells grown at pH 7.5 had increased x 19, the density of charasomes on the cell surface increased x 42, thus producing a x 3.57 increase in the acid region plasma membrane surface area. Chloride influx in cells grown at pH 7.5 was x 8.7-12.7 greater than in cells grown at pH 5.7. Cells that had been starved of chloride exhibited a x 2.4 average increase in the rate of chloride influx. Our observations establish the existence of a positive correlation between the rate of chloride influx and the increase in membran surface area due to charasomes, although other factors, such as the effect of pH on transport-related enzymes, and the effect of charasome structure on chemical equilibria, may also be of importance. (Author)

  14. Evaluation of coal combustion byproducts as soil liming materials - their influence on soil pH and enzyme activities

    Energy Technology Data Exchange (ETDEWEB)

    McCarty, G W; Siddaramappa, R; Wright, R J; Codling, E E; Gao, G

    1994-03-01

    To evaluate coal combustion byproducts as liming materials and address issues related to soil quality, the authors compared the influence of different amounts of four combustion byproducts (fly ash and bed ash from a fluidized bed combustion furnace, lime-injected multistage burner residue, and spray dryer residue) and CaCO[sub 3] on soil pH and activities of urease, phosphatase, arylsulfatase, and dehydrogenase in an acidic soil. Studies comparing the influence of the combustion byproducts and CaCO[sub 3] on soil pH showed that on weight basis of application, substantial differences were observed in the ability of these materials to influence soil pH but that such differences decreased markedly after the data were transformed to a CaCO[sub 3] equivalent basis of application. Analysis of covariance for these transformed data indicated that whereas the liming abilities of fly ash and CaCO[sub 3] were not significantly different when compared on the CaCO[sub 3] equivalent basis, those of bed ash, multistage burner residue, and spray dryer residue were less than that of CaCO[sub 3]. Studies comparing the influence of the byproducts and CaCO[sub 3] on soil enzyme activities showed that the effect of these liming materials on the enzyme activities studied was largely due to their influence on soil pH. These studies showed that the combustion byproducts tested functioned as soil liming materials in a manner similar to that of CaCO[sub 3] and seemed to have little adverse effect on soil quality.

  15. Hydrothermal carbonization (HTC) of wheat straw: influence of feedwater pH prepared by acetic acid and potassium hydroxide.

    Science.gov (United States)

    Reza, M Toufiq; Rottler, Erwin; Herklotz, Laureen; Wirth, Benjamin

    2015-04-01

    In this study, influence of feedwater pH (2-12) was studied for hydrothermal carbonization (HTC) of wheat straw at 200 and 260°C. Acetic acid and KOH were used as acidic and basic medium, respectively. Hydrochars were characterized by elemental and fiber analyses, SEM, surface area, pore volume and size, and ATR-FTIR, while HTC process liquids were analyzed by HPLC and GC. Both hydrochar and HTC process liquid qualities vary with feedwater pH. At acidic pH, cellulose and elemental carbon increase in hydrochar, while hemicellulose and pseudo-lignin decrease. Hydrochars produced at pH 2 feedwater has 2.7 times larger surface area than that produced at pH 12. It also has the largest pore volume (1.1 × 10(-1) ml g(-1)) and pore size (20.2 nm). Organic acids were increasing, while sugars were decreasing in case of basic feedwater, however, phenolic compounds were present only at 260°C and their concentrations were increasing in basic feedwater. Copyright © 2015 Elsevier Ltd. All rights reserved.

  16. Influence of gastric pH modifiers on development of intestinal metaplasia induced by X-irradiation in rats

    International Nuclear Information System (INIS)

    Watanabe, Hiromitsu; Okamoto, Taro; Fudaba, Yasuhiro; Ogundigie, P.S.; Ito, Akihiro

    1993-01-01

    The influence of gastric pH on intestinal metaplasia was examined in male Crj:CD(SD) rats. At the age of 5 weeks, animals were irradiated with two 10 Gy doses of X-rays to the gastric region at a 3-day interval (total 20 Gy), and 6 months after irradiation, received either secretin or histamine in silicon tubes for 2 months or had their bilateral submandibular salivary glands removed. The incidences of intestinal metaplasia in the fundus of animals after administration of secretin or histamine, or removal of the salivary glands were reduced, along with the pH values, as compared with values for rats given X-rays alone. In both the pyloric and the fundic gland mucosae, the numbers of alkaline phosphatase (ALP)-positive foci and type B metaplasias (intestinal crypts without Paneth cells) were also significantly decreased (P<0.01). In a second experiment, started six months after irradiation, rats were kept on 1% sodium chloride (NaCl) diet for 6 months. Subsequent removal of salivary glands along with histamine treatment brought about a marked drop in pH and in numbers of ALP-positive foci after three and five days. The present results thus indicated that development and maintenance of intestinal metaplasia can be influenced by a decrease of pH value. (author)

  17. EVALUATION OF FERMENTATION PARAMETERS DURING HIGH-GRAVITY BEER PRODUCTION

    Directory of Open Access Journals (Sweden)

    R.B. Almeida

    2001-12-01

    Full Text Available A large number of advantages are obtained from the use of highly concentrated worts during the production of beer in a process referred to as "high-gravity". However, problems related to slow or stuck fermentations, which cause the lower productivity and possibility of contamination, are encountered. This study examines the influence of factors pH, percentage of corn syrup, initial wort concentration and fermentation temperature on the fermentation parameters, namely productivity, wort attenuation and the yield coefficient for sugar-to-ethanol conversion. The results show that productivity increased when the higher temperature, the higher wort concentration and the lower syrup percentage were used, while wort attenuation increased when lower wort concentration and no syrup were used. The yield coefficient for sugar-to-ethanol conversion was not influenced by any of the factors studied.

  18. Role of plaque in the clearance of salivary sucrose and its influence on salivary ph.

    Science.gov (United States)

    Kumar, A; Hedge, R; Dixit, U

    2011-01-01

    The prevalence of dental caries in children, in India, is higher than many of the industrialized countries. The sugar most commonly associated with dental caries is sucrose, as the microorganisms in the dental plaque have the ability to convert this dietary constituent into various organic acids. This study was conducted to study the effect of the presence of plaque on the salivary clearance of sucrose and to study the effect of the presence of plaque on salivary pH, following sucrose clearance. Salivary sucrose determination was done by using the anthrone technique. A Digital MHOS pH meter estimated the salivary pH. Presence of plaque increased the salivary sucrose clearance time and decreased the salivary pH at various time intervals. The microbial etiology of dental caries is the dynamic relationship among the dental plaque microbiota, dietary carbohydrates, saliva and pH lowering, and the cariogenic potential of the dental plaque. Caries occur preferentially in the dentition sites characterized by high exposure to carbohydrate and diminished salivary effect.

  19. Role of plaque in the clearance of salivary sucrose and its influence on salivary ph

    Directory of Open Access Journals (Sweden)

    A Kumar

    2011-01-01

    Full Text Available Background: The prevalence of dental caries in children, in India, is higher than many of the industrialized countries. The sugar most commonly associated with dental caries is sucrose, as the microorganisms in the dental plaque have the ability to convert this dietary constituent into various organic acids. Aims and Objectives: This study was conducted to study the effect of the presence of plaque on the salivary clearance of sucrose and to study the effect of the presence of plaque on salivary pH, following sucrose clearance. Materials and Methods: Salivary sucrose determination was done by using the anthrone technique. A Digital MHOS pH meter estimated the salivary pH. Results: Presence of plaque increased the salivary sucrose clearance time and decreased the salivary pH at various time intervals. Conclusions: The microbial etiology of dental caries is the dynamic relationship among the dental plaque microbiota, dietary carbohydrates, saliva and pH lowering, and the cariogenic potential of the dental plaque. Caries occur preferentially in the dentition sites characterized by high exposure to carbohydrate and diminished salivary effect.

  20. Influence of acidic pH on hydrogen and acetate production by an electrosynthetic microbiome.

    Directory of Open Access Journals (Sweden)

    Edward V LaBelle

    Full Text Available Production of hydrogen and organic compounds by an electrosynthetic microbiome using electrodes and carbon dioxide as sole electron donor and carbon source, respectively, was examined after exposure to acidic pH (∼ 5. Hydrogen production by biocathodes poised at -600 mV vs. SHE increased >100-fold and acetate production ceased at acidic pH, but ∼ 5-15 mM (catholyte volume/day acetate and >1,000 mM/day hydrogen were attained at pH ∼ 6.5 following repeated exposure to acidic pH. Cyclic voltammetry revealed a 250 mV decrease in hydrogen overpotential and a maximum current density of 12.2 mA/cm2 at -765 mV (0.065 mA/cm2 sterile control at -800 mV by the Acetobacterium-dominated community. Supplying -800 mV to the microbiome after repeated exposure to acidic pH resulted in up to 2.6 kg/m3/day hydrogen (≈ 2.6 gallons gasoline equivalent, 0.7 kg/m3/day formate, and 3.1 kg/m3/day acetate ( = 4.7 kg CO2 captured.

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

    Science.gov (United States)

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

    2016-03-01

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

  2. Influence of pH and oxygen content of buffer solutions on the corrosion behaviour of metallic materials

    International Nuclear Information System (INIS)

    Wiedemann, K.H.

    1977-05-01

    The application of solutions to the decontamination of materials in nuclear installations is based on the condition that their corrosion behaviour is clearly understood. Since electrochemical corrosion is due to cathodic and anodic partial reactions which are influenced in different ways by the pH of the solution and the oxygen content it is suggested that the results of electrochemical experiments with buffer solutions be used as a model for predicting the corrosion behaviour of materials in other solutions. In the tests described here potentio-kinetic current-potential-curves have been traced and galvanic corrosion tests have been made. The results obtained in ascorbic acid, potassium hydrogen phthalate, ammonium citrate and acetate, sodium and potassium tartrate, ammonium hydrogen phosphate, sodium carbonate, hexamethylene tetramin, ethylene diamine enable - on the basis of summarized current-potential-curves - the metals studied to be classified in four groups characterized by clear differences concerning the influence of pH on the corrosion behaviour. (Auth.)

  3. EXAFS study influence of pH on microscopic structure of zinc

    International Nuclear Information System (INIS)

    Li Xianliang; Chongqing Entry-Exit Inspection and Quarantine Bureau, Chongqing; Pan Gang; Zhu Mengqiang; Chen Hao; Hu Tiandou; Wu Ziyu; Xie Yaning; Du Yonghua

    2004-01-01

    Microscopic local structures of Zn(II) were studied using extended X-ray absorption fine structure (EXAFS) spectroscopy under different pH conditions. When pH 2+ (aq) was coordinated with six water molecules and the average Zn-O distance was measured to be 2.08 Angstrom, which indicated that hydrated Zn 2+ (aq) ions were in octahedral geometry under acid conditions. Under alkaline conditions, Zn 2+ (aq) was coordinated with four water molecules and the average Zn-O distance was measured to be 1.96 Angstrom, which indicated that hydrated Zn 2+ (aq) ions were in tetrahedral geometry. EXAFS results provided detailed information on the form and microscopic structure of hydrated Zn(II) ions under different pH conditions, which were fundamental for understanding the reactivity of Zn(II) in solutions and at particle-water interfaces. (authors)

  4. Adsorption of cadmium by activated carbon cloth: influence of surface oxidation and solution pH.

    Science.gov (United States)

    Rangel-Mendez, J R; Streat, M

    2002-03-01

    The surface of activated carbon cloth (ACC), based on polyacrylonitrile fibre as a precursor, was oxidised using nitric acid, ozone and electrochemical oxidation to enhance cadmium ion exchange capacity. Modified adsorbents were physically and chemically characterised by pH titration, direct titration, X-ray photoelectron spectroscopy, elemental analysis, surface area and porosimetry, and scanning electron microscopy. BET surface area decreased after oxidation, however, the total ion exchange capacity increased by a factor of approximately 3.5 compared to the commercial as-received ACC. A very significant increase in cadmium uptake, by a factor of 13, was observed for the electrochemically oxidised ACC. Equilibrium sorption isotherms were determined at pH 4, 5 and 6 and these showed that cadmium uptake increased with increasing pH. There was clear evidence of physical damage to ozone-oxidised fibre, however, acid and electrochemically oxidised samples were completely stable.

  5. pH influence on acidogenic dissimilation of glucose in an anaerobic digester

    Energy Technology Data Exchange (ETDEWEB)

    Zoetemeyer, R J; Van Den Heuvel, J C; Cohen, A

    1982-01-01

    In a continuous-flow stirred-tank reactor, inoculated with activated sludge, the acidogenic dissimilation at 3 degrees of a 1% glucose-containing medium between pH 4.5 and 7.9 resulted in 85-95% recovery of dissolved products, mainly short-chain fatty acids, gas, and biomass. Yield values were 12-14%, and an optimal growth rate of 0.33/h was achieved at pH 6.0. Product distribution at 90% of the maximum growth rate was fairly constant at pH less than or equal to 6.0, after which dramatic changes in the main product occurred, from butyric acid to lactic acid, AcOH, HCO/sub 2/H, and EtOH.

  6. Similarity of salt influences on the pH of buffers, polyelectrolytes, and proteins.

    Science.gov (United States)

    Voinescu, Alina E; Bauduin, Pierre; Pinna, M Cristina; Touraud, Didier; Ninham, Barry W; Kunz, Werner

    2006-05-04

    Changes in pH induced by the addition of electrolytes to buffers, polyelectrolytes (a polycarboxy polymethylene and a polyethyleneimine), and proteins (casein, whey, and lysozyme) solutions are explored systematically. The two buffer systems are triethanolamine/triethanolammonium chloride and citric acid/sodium citrate. These are chosen because of the similarity of their acid-base equilibria with those of amino acids predominant in most proteins, that is, amino acids that include carboxylate or ammonium groups in their structures. The pH of triethanolamine and of citrate buffers respectively increases and decreases when salt is added. At low electrolyte concentrations (buffer solutions. It is even possible to qualitatively predict these changes in protein solutions simply from the primary protein structure. At least in the systems considered here, the specific ion effects on pH seem to correlate with the bulk activity coefficients of the added electrolytes, at least at moderate salt concentrations.

  7. Hierarchical amino acid utilization and its influence on fermentation dynamics: rifamycin B fermentation using Amycolatopsis mediterranei S699, a case study

    DEFF Research Database (Denmark)

    Bapat, Prashant Madhusudhan; Das, D.; Sohoni, Sujata Vijay

    2006-01-01

    Background: Industrial fermentation typically uses complex nitrogen substrates which consist of mixture of amino acids. The uptake of amino acids is known to be mediated by several amino acid transporters with certain preferences. However, models to predict this preferential uptake are not availa......Background: Industrial fermentation typically uses complex nitrogen substrates which consist of mixture of amino acids. The uptake of amino acids is known to be mediated by several amino acid transporters with certain preferences. However, models to predict this preferential uptake...... predicted simultaneous uptake of amino acids at low cas concentrations and sequential uptake at high cas concentrations. The simulated profile of the key enzymes implies the presence of specific transporters for small groups of amino acids. Conclusion: The work demonstrates utility of the cybernetic model...... unravels formation and utilization of ammonia as well as its inhibitory role during amino acid uptake. Our results have implications for model based optimization and monitoring of other industrial fermentation processes involving complex nitrogen substrate....

  8. The influence of brewers' yeast addition on lactic acid fermentation of brewers' spent grain hydrolysate by Lactobacillus rhamnosus

    OpenAIRE

    Pejin, Jelena; Radosavljević, Miloš; Kocić-Tanackov, Sunčica; Đukić-Vuković, Aleksandra; Mladenović, Dragana; Mojović, Ljiljana

    2015-01-01

    In this study brewers' spent grain (BSG) hydrolysate was produced using optimal conditions. Hydrolysates were used for lactic acid fermentation by Lactobacillus rhamnosus ATCC 7469. The aim of this study was to evaluate possibilities of the BSG hydrolysate utilization as a substrate for lactic acid fermentation as well as the effect of dry brewers' yeast (1.0, 3.0, and 5.0 %) addition in hydrolysate on lactic acid fermentation parameters (L-(+)-lactic acid and reducing sugars concentration an...

  9. Corrected: The influence of brewers' yeast addition on lactic acid fermentation of brewers' spent grain hydrolysate by Lactobacillus rhamnosus

    OpenAIRE

    Pejin, Jelena; Radosavljević, Miloš; Kocić-Tanackov, Sunčica; Đukić-Vuković, Aleksandra; Mladenović, Dragana; Mojović, Ljiljana

    2016-01-01

    Brewers' spent grain (BSG) hydrolysates were used for lactic acid (LA) fermentation by Lactobacillus rhamnosus ATCC 7469. The aim of this study was to evaluate possibilities of the BSG hydrolysate utilization as a substrate for LA fermentation as well as the effect of dry brewers' yeast addition in hydrolysate on lactic acid fermentation parameters (L-(+)-LA and reducing sugar concentration and number of viable cell-viability). Very high L. rhamnosus ATCC 7469 cell viability was achieved in a...

  10. The Influence of Ca2+ and pH on the Interaction between PAHs and Molybdenite Edges

    OpenAIRE

    He Wan; Wei Yang; Tingshu He; Jianbo Yang; Lin Guo; Yongjun Peng

    2017-01-01

    Nonpolar hydrocarbon oils are widely used as collectors for floating molybdenite. However, they can only adsorb on molybdenite faces and not on molybdenite edges, resulting in limited molybdenite recovery, especially in processed water containing a high amounts of Ca2+. In this study, the influence of Ca2+ and pH on the adsorption of polycyclic aromatic hydrocarbons (PAHs), as part of composite collection on molybdenite edges, was studied. It was found that PAHs could only adsorb on molybdeni...

  11. Influence of Fermentation Temperature, Yeast Strain, and Grape Juice on the Aroma Chemistry and Sensory Profile of Sauvignon Blanc Wines.

    Science.gov (United States)

    Deed, Rebecca C; Fedrizzi, Bruno; Gardner, Richard C

    2017-10-11

    Sauvignon blanc wine, balanced by herbaceous and tropical aromas, is fermented at low temperatures (10-15 °C). Anecdotal accounts from winemakers suggest that cold fermentations produce and retain more "fruity" aroma compounds; nonetheless, studies have not confirmed why low temperatures are optimal for Sauvignon blanc. Thirty-two aroma compounds were quantitated from two Marlborough Sauvignon blanc juices fermented at 12.5 and 25 °C, using Saccharomyces cerevisiae strains EC1118, L-1528, M2, and X5. Fourteen compounds were responsible for driving differences in aroma chemistry. The 12.5 °C-fermented wines had lower 3-mercaptohexan-1-ol (3MH) and higher alcohols but increased fruity acetate esters. However, a sensory panel did not find a significant difference between fruitiness in 75% of wine pairs based on fermentation temperature, in spite of chemical differences. For wine pairs with significant differences (25%), the 25 °C-fermented wines were fruitier than the 12.5 °C-fermented wines, with high fruitiness associated with 3MH. We propose that the benefits of low fermentation temperatures are not derived from increased fruitiness but a better balance between fruitiness and greenness. Even so, since 75% of wines showed no significant difference, higher fermentation temperatures could be utilized without detriment, lowering costs for the wine industry.

  12. Removal efficiency of methylene blue using activated carbon from waste banana stem: Study on pH influence

    Science.gov (United States)

    Misran, E.; Bani, O.; Situmeang, E. M.; Purba, A. S.

    2018-02-01

    The effort to remove methylene blue in artificial solution had been conducted using adsorption process. The abundant banana stem waste was utilized as activated carbon precursor. This study aimed to analyse the influence of solution pH to removal efficiency of methylene blue using activated carbon from banana stem as adsorbent. Activated carbon from banana stem was obtained by chemical activation using H3PO4 solution. Proximate analysis result showed that the activated carbon has 47.22% of fixed carbon. This value exhibited that banana stem was a potential adsorbent precursor. Methylene blue solutions were prepared at initial concentration of 50 ppm. The influence of solution pH was investigated with the use of 0.2 g adsorbent for 100 mL dye solution. The adsorption was conducted using shaker with at a constant rate of 100 rpm at room temperature for 90 minutes. The results showed that solution pH influenced the adsorption. The activated carbon from banana stem demonstrated satisfying performance since removal efficiencies of methylene blue were higher than 99%.

  13. Fermentation of liquid coproducts and liquid compound diets: Part 2. Effects on pH, acid-binding capacity, organic acids and ethanol during a 6-day period

    NARCIS (Netherlands)

    Scholten, R.H.J.; Rijnen, M.M.J.A.; Schrama, J.W.; Boer, H.; Peet-Schwering, van der C.M.C.; Hartog, den L.A.; Vesseur, P.C.

    2001-01-01

    The effects of a 6-day storage period on changes in pH, acid-binding capacity, level of organic acids and ethanol of three liquid coproducts [liquid wheat starch (LWS), mashed potato steam peel (PSP) and cheese whey (CW)] and two liquid compound diets [liquid grower diet (LGD) and liquid finisher

  14. Influence of pH during chemical weathering of bricks: Long term exposure

    DEFF Research Database (Denmark)

    Rörig-Dalgaard, Inge; Charola, A. Elena

    2016-01-01

    Within the framework of environmental weathering of bricks in historical structures, this study focuses on new bricks currently employed for restoration projects. The bricks were subjected to an accelerated chemical weathering test by immersion in solutions with pH ranging from 3 to 13 for differ...

  15. Cooling tower influence on the rainwater pH near a major power plant

    Science.gov (United States)

    Ta-Yung Li

    1976-01-01

    The dense network of 12 rainguages, covering an area of 6 km in diameter, was reinstalled near PEPCO's 710 MW Chalk Point power plant in southern Maryland. The rainwater samples were collected from July to December 1974. This second season's collection of rainwater samples were analyzed and results showed a general shifting of pH toward higher values since...

  16. [Influence of pH on Kinetics of Anilines Oxidation by Permanganate].

    Science.gov (United States)

    Wang, Hui; Sun, Bo; Guan, Xiao-hong

    2016-02-15

    To investigate the effect of pH on the oxidation of anilines by potassium permanganate, aniline and p-Chloroaniline were taken as the target contaminants, and the experiments were conducted under the condition with potassium permanganate in excess over a wide pH range. The reaction displayed remarkable autocatalysis, which was presumably ascribed to the formation of complexes by the in situ generated MnOx and the target contaminants on its surface, and thereby improved the oxidation rate of the target contaminants by permanganate. The reaction kinetics was fitted with the pseudo-first-order kinetics at different pH to obtain the pseudo-first-order reaction constants (k(obs)). The second-order rate constants calculated from permanganate concentration and k,b, increased with the increase of pH and reached the maximum near their respective pKa, after which they decreased gradually. This tendency is called parabola-like shaped pH-rate profile. The second-order rate constants between permanganate and anilines were well fitted by the proton transfer model proposed by us in previous work.

  17. Influence of radiopacifying agents on the solubility, pH and antimicrobial activity of portland cement.

    Science.gov (United States)

    Weckwerth, Paulo Henrique; Machado, Adriano Cosme de Oliveira; Kuga, Milton Carlos; Vivan, Rodrigo Ricci; Polleto, Raquel da Silva; Duarte, Marco Antonio Hungaro

    2012-01-01

    The aim of this study was to evaluate the interference of the radiopacifiers bismuth oxide (BO), bismuth carbonate (BC), bismuth subnitrate (BS), and zirconiun oxide (ZO) on the solubility, alkalinity and antimicrobial properties of white Portland cement (WPC). The substances were incorporated to PC, at a ratio of 1:4 (v/v) and subjected to a solubility test. To evaluate the pH, the cements were inserted into retrograde cavities prepared in simulated acrylic teeth and immediately immersed in deionized water. The pH of the solution was measured at 3, 24, 72 and 168 h. The antimicrobial activity was evaluated by a radial diffusion method against the microorganisms S. aureus (ATCC 25923), P. aeruginosa (ATCC 27853), E. faecalis (ATCC 29212) and C. albicans (ATCC 10231). The zone of microbial growth inhibition was measured after 24 h. The addition of BS and BC increased the solubility of the cement. The pH values demonstrated that all materials produced alkaline levels. At 3 h, BS showed lower pH than WPC (p0.05). The materials did not present antimicrobial activity for S. aureus, P. aeruginosas and E. faecalis (p>0.05). With regards to C. albicans, all materials formed an inhibition zone, mainly the mixture of WPC with ZO (p<0.05). The type of radiopacifier incorporated into WPC interfered with its physical and antimicrobial properties. ZO was found to be a viable radiopacifier that can be used with WPC.

  18. Urea Fertilizer and pH Influence on Sorption Process of Flumetsulam and MCPA Acidic Herbicides in a Volcanic Soil.

    Science.gov (United States)

    Palma, Graciela; Jorquera, Milko; Demanet, Rolando; Elgueta, Sebastian; Briceño, Gabriela; de la Luz Mora, María

    2016-01-01

    The aim of this study was to evaluate the influence of urea fertilizer and pH on the sorption process of two acidic herbicides, flumetsulam (2',6'-difluoro-5-methyl[1,2,4]triazolo[1,5-a]pyrimidine-2-sulfonanilide) and MCPA (4-chloro--tolyloxyacetic acid), on an Andisol. Urea reduced the adsorption of MCPA but not that of flumetsulam. The Freundlich parameter of MCPA decreased from 8.5 to 5.1 mg L kg. This finding could be attributed to an increase in dissolved organic C due to an initial increase in soil pH for urea application. The higher acidic character of MCPA compared with that of flumetsulam produced a greater hydrolysis of urea, leading to a further pH increase. A marked effect of pH on the adsorption of both herbicides was observed. The organic C distribution coefficient () values for flumetsulam were in the range of 74 to 10 L kg, while those of MCPA were in the range of 208 to 45 L kg. In the kinetic studies, the pseudo-second-order model appeared to fit the data best ( > 0.994). The initial adsorption rates () ranged from 20.00 to 4.59 mg kg h for flumetsulam and from 125.00 to 25.60 mg kg hfor MCPA. Both herbicides were adsorbed rapidly during the first stage of the sorption process, and the rates of sorption were dependent on pH. The application of the Elovich and Weber-Morris models led us to conclude that mass transfer through the boundary layer and, to a lesser degree, intraparticle diffusion were influenced by the chemical character of the herbicide. These results suggest that urea application could increase leaching of acid herbicides in soils. Copyright © by the American Society of Agronomy, Crop Science Society of America, and Soil Science Society of America, Inc.

  19. Influence of pH of acid irrigation water on the transfer of elements into rice plant from soils

    International Nuclear Information System (INIS)

    Maeno, Tomokazu; Tanizaki, Yoshiyuki

    1996-01-01

    Rice plant samples were grown in 14 cultivative pots under six different pH conditions of acid irrigation water (pH: 6.5, 6.0, 4.5, 3.5, 3.0. 2.5) and ion exchange water (pH: 7.5), in order to study an influence of pH of irrigation water on the transfer of elements into rice plant from soils. The acid irrigation water was prepared by adding mixed solution of 1N H 2 SO 4 and 1N HNO 3 (1:1) to ion exchange water. The rice grain yielded was separated into three parts, i.e., polished rice, bran and chaff and they were powdered one by one. The contents of twenty five elements in the three parts of grain (14 samples each) were determined by a neutron activation analysis. It was clarified that the contents of Cu, Zn, Fe, Cr, Mg, Rb, Mo, Ni, and Cs in the polished rice increased with decreasing pH of the acid irrigation water. The contents of Se and Br, on the contrary, decreased. Significant changes of the contents were not observed for Na, Al, Sc, Mn, Cl, Ca, V and Co. The relationships between the contents of elements in the bran or chaff and pH of the acid irrigation water were not so clear as the case of polished rice. The enrichment factor of trace elements from soils was calculated for the polished rice, bran and chaff The high enrichment of Cl, Mo, Zn, Se and Cu was observed in the polished rice. Manganese and Cr were concentrated more in the bran than in the polished rice. (author)

  20. Influence of mixed electrolytes and pH on adsorption of bovine serum albumin in hydrophobic interaction chromatography.

    Science.gov (United States)

    Hackemann, Eva; Hasse, Hans

    2017-10-27

    Using salt mixtures instead of single salts can be beneficial for hydrophobic interaction chromatography (HIC). The effect of electrolytes on the adsorption of proteins, however, depends on the pH. Little is known on that dependence for mixed electrolytes. Therefore, the effect of the pH on protein adsorption from aqueous solutions containing mixed salts is systematically studied in the present work for a model system: the adsorption of bovine serum albumin (BSA) on the mildly hydrophobic resin Toyopearl PPG-600M. The pH is adjusted to 4.0, 4.7 or 7.0 using 25mM sodium phosphate or sodium citrate buffer. Binary and ternary salt mixtures of sodium chloride, ammonium chloride, sodium sulfate and ammonium sulfate as well as the pure salts are used at overall ionic strengths between 1500 and 4200mM. The temperature is always 25°C. The influence of the mixed electrolytes on the adsorption behavior of BSA changes completely with varying pH. Positive as well as negative cooperative effects of the mixed electrolytes are observed. The results are analyzed using a mathematical model which was recently introduced by our group. In that model the influence of the electrolytes is described by a Taylor series expansion in the individual ion molarities. After suitable parametrization using a subset of the data determined in the present work, the model successfully predicts the influence of mixed electrolytes on the protein adsorption. Furthermore, results for BSA from the present study are compared to literature data for lysozyme, which are available for the same adsorbent, temperature and salts. By calculating the ratio of the loading of the adsorbent for both proteins particularly favorable separation conditions can be selected. Hence, a model-based optimization of solvents for protein separation is possible. Copyright © 2017 Elsevier B.V. All rights reserved.

  1. The possibility of lactic acid fermentation in the triticale stillage

    Directory of Open Access Journals (Sweden)

    MILICA MARKOVIĆ

    2011-06-01

    Full Text Available Triticale stillage is a by-product of bioethanol production. A research study was conducted in order to see if triticale stillage is adequate for lactic acid bacteria growth and lactic acid fermentation. Three Lactobacillus strains: Lactobacillus fermentum NRRL-B-75624, Lactobacillus fermentum PL-1, and Lactobacillus plantarum PL-4 were taken into consideration. Lactic acid fermentation was monitored by measuring pH value and titratable acidity. Lactobacillus fermentum PL-1 had the greatest decrease of pH values and increase of titratable acidity so it was chosen for future work. During the research, it was investigated how nutrient composition of triticale stillage and CaCO3 can influence lactic acid fermentation and CaCO3 role in cell protection. The nutrient composition of triticale stillage was satisfactory for lactic acid fermentation. The addition of CaCO3 helped in lactic acid fermentation. Although the titratable acidity in the samples with CaCO3 was lower than in the samples without CaCO3, the number of viable cells was higher for the samples with CaCO3, which showed that CaCO3 protected lactic acid cells from inhibition by lactic acid.

  2. Influence of pH on optoelectronic properties of zinc sulphide thin films prepared using hydrothermal and spin coating method

    Science.gov (United States)

    Choudapur, V. H.; Bennal, A. S.; Raju, A. B.

    2018-04-01

    The ZnS nanomaterial is synthesized by hydrothermal method under optimized conditions using Zinc acetate and sodium sulphide as precursors. The Zinc Sulphide thin films are obtained by simple spin coating method with high optical transmittance. The prepared thin films are adhesive and uniform. The x-ray diffraction analysis showed that the films are polycrystalline in cubic phase with the preferred orientation along (111) direction. Current-voltage curves were recorded at room temperature using Keithley 617 programmable electrometer and conductivity is calculated for the film coated on ITO by two probe method. The pH of the solution is varied by using ammonia and hydrochloric acid. The comparative studies of effect of pH on the morphology, crystallanity and optoelectronic properties of the films are studied. It is observed that the pH of the solution has large influence on optoelectronic properties. The thin film prepared with neutral pH has higher crystallanity, bandgap and conductivity as compared to the samples prepared in acidic or basic solutions.

  3. Probiotic and lactulose: influence on gastrointestinal flora and pH value in minimal hepatic encephalopathy rats.

    Science.gov (United States)

    Jiang, Shu-Man; Jia, Lin; Zhang, Mei-Hua

    2015-01-01

    The present study was conducted to investigate the influence on gastrointestinal flora, counts of bifidobacteria and Enterobacterceae in colon and pH value of gastrointestinal after lactulose and probiotic treatment on rat experimental minimal hepatic encephalopathy (MHE) induced by thioactamide (TAA). MHE was induced by intraperitoneal injection of TAA. 48 male MHE models were then randomly divided into 4 groups: control group (n = 12); MHE group (n = 12) received tap water ad libitum only; lactulose group (n = 12) and probiotics group (n = 12) gavaged respectively with 8 ml/kg of lactulose and 1.5 g/kg of probiotic preparation Golden Bifid (highly concentrated combination probiotic) dissolved in 2 ml of normal saline, once a day for 8 days. The latency of Brainstem auditory evoked potentials (BAEP) I was used as objective index of MHE. Counts of gastrointestinal flora, counts of bifidobacteria and Enterobacterceae in colon and pH value of gastrointestinal were examined respectively. Compared to MHE group, counts of gastrointestinal flora has greatly decreased, ratio of bifidobacteria and Enterobacterceae has greatly increased, pH value of colon has greatly descended (P 0.05). Both lactulose and probiotics can effectively prevent bacteria translocation and overgrowth, intensify CR, improved value of B/E, and acidify intestinal, decreased pH value of colon. Probiotic compound Golden Bifid is as useful as lactulose for the prevention and treatment of MHE. Probiotic therapy may be a safe, natural, well-tolerated therapy appropriate for the long-term treatment of MHE.

  4. Effects of pH control and concentration on microbial oil production from Chlorella vulgaris cultivated in the effluent of a low-cost organic waste fermentation system producing volatile fatty acids.

    Science.gov (United States)

    Cho, Hyun Uk; Kim, Young Mo; Choi, Yun-Nam; Xu, Xu; Shin, Dong Yun; Park, Jong Moon

    2015-05-01

    The objective of this study was to investigate the feasibility of applying volatile fatty acids (VFAs) produced from low-cost organic waste to the major carbon sources of microalgae cultivation for highly efficient biofuel production. An integrated process that consists of a sewage sludge fermentation system producing VFAs (SSFV) and mixotrophic cultivation of Chlorella vulgaris (C. vulgaris) was operated to produce microbial lipids economically. The effluents from the SSFV diluted to different concentrations at the level of 100%, 50%, and 15% were prepared for the C. vulgaris cultivation and the highest biomass productivity (433±11.9 mg/L/d) was achieved in the 100% culture controlling pH at 7.0. The harvested biomass included lipid contents ranging from 12.87% to 20.01% under the three different effluent concentrations with and without pH control. The composition of fatty acids from C. vulgaris grown on the effluents from the SSFV complied with the requirements of high-quality biodiesel. These results demonstrated that VFAs produced from the SSFV are favorable carbon sources for cultivating C. vulgaris. Copyright © 2014 Elsevier Ltd. All rights reserved.

  5. Assessment of possible solid-phase phosphate sorbents to mitigate eutrophication: Influence of pH and anoxia.

    Science.gov (United States)

    Mucci, Maíra; Maliaka, Valentini; Noyma, Natalia Pessoa; Marinho, Marcelo Manzi; Lürling, Miquel

    2018-04-01

    Managing eutrophication remains a challenge to water managers. Currently, the manipulation of biogeochemical processes (i.e., geo-engineering) by using phosphorus-adsorptive techniques has been recognized as an appropriate tool to manage the problem. The first step in finding potential mitigating materials is conducting a sequence of upscaling studies that commence with controlled laboratory experiments. Here, the abilities of 10 possible solid-phase-sorbents (SPS) to adsorb P were examined. Four materials adsorbed P, and two of these materials were modified, i.e., a lanthanum-modified-bentonite (LMB) and an aluminum-modified-zeolite (AMZ), and had the highest adsorption capacities of 11.4 and 8.9mgPg -1 , respectively. Two natural materials, a red soil (RS) and a bauxite (BAU), were less efficient with adsorption capacities of 2.9 and 3.4mgPg -1 , respectively. Elemental composition was not related to P adsorption. Since SPS might be affected by pH and redox status, we also tested these materials at pH values of 6, 7, 8 and 9 and under anoxic condition. All tested materials experienced decreased adsorption capacities under anoxic condition, with maximum adsorptions of 5.3mgPg -1 for LMB, 5.9mgPg -1 for AMZ, 0.2mgPg -1 for RS and 0.2mgPg -1 for BAU. All materials were able to adsorb P across the range of pH values that were tested. The maximum adsorption capacities of LMB and RS were highest at pH6, AMZ was higher at a pH of 9 and BAU at a pH of 8. Thus, pH influenced P adsorption differently. Given the effects of pH and anoxia, other abiotic variables should also be considered. Considering the criteria that classify a useful SPS (i.e., effective, easy to produce, cheap and safe), only the two modified materials that were tested seem to be suitable for upscaling to enclosure studies with anoxic sediments. Copyright © 2017 Elsevier B.V. All rights reserved.

  6. Adsorption of a reactive dye on chemically modified activated carbons--influence of pH.

    Science.gov (United States)

    Orfão, J J M; Silva, A I M; Pereira, J C V; Barata, S A; Fonseca, I M; Faria, P C C; Pereira, M F R

    2006-04-15

    The surface chemistry of a commercial activated carbon with a slightly basic nature was modified by appropriate treatments in order to obtain two additional samples, respectively with acidic and basic properties, without changing its textural parameters significantly. Different techniques (N2 adsorption at 77 K, temperature programmed desorption, and determination of acidity, basicity, and pH at the point of zero charge) were used to characterize the adsorbents. Kinetic and equilibrium adsorption data of a selected textile reactive dye (Rifafix Red 3BN, C.I. reactive red 241) on the mentioned materials were obtained at the pH values of 2, 7, and 12. The kinetic curves are fitted using the second-order model. The respective rate constants seem to diminish progressively with the initial concentration for the more diluted solutions tested, reaching a constant value at higher concentrations, which depends on the experimental system under consideration (adsorbent and pH). In general, the Langmuir model provides the best fit for the equilibrium data. The different uptakes obtained are discussed in relation to the surface chemical properties of the adsorbents. It is shown that the adsorption of the reactive (anionic) dye on the basic sample (prepared by thermal treatment under H2 flow at 700 degrees C) is favored. This conclusion is explained on the basis of the dispersive and electrostatic interactions involved. Moreover, it is also shown that the optimal adsorption condition for all the activated carbons tested corresponds to solution pH values not higher than the pH(pzc) of the adsorbents, which may be interpreted by taking into account the electrostatic forces present.

  7. Influence of pH during modified sol-gel process to synthesized pure phased YBCO

    International Nuclear Information System (INIS)

    Barekat Rezaee, S.; Daadmehr, V.; Saeb, F.; Falahati, S.

    2007-01-01

    Full text: Among numerous studies of high-Tc superconductor compound, the YBCO system is the most studied system. During 3 last decades synthesized of high quality pure homogeneous powder were done. One of these methods was modified citrate gel that was widely used to obtain nanosized single phase YBCO. One of the most important factors to yield pure product is adjustment of the pH during the gelation. Then in this work, we adjusted different pH for gelatin and compare phase purity and elemental composition by using XRD and EDS. To synthesize the YBCO, we used Nitrate of metal (Y, Ba, Cu) as precursor. stoichiometric (1:2:3) amount of metal nitrate were solved in distilled water and mixed with constant stirring, (for each equivalent gram of metal nitrate add one equivalent gram of citric acid) and stirred up to have unclear light blue solution and the ethylendiamine was added drop wise to adjust pH from 4.56 to 7.45. Then the solution was heated up 80 C to achieve viscous gel. The color changed from dark blue to purple according to pH. The gel was heated on furnace up to 520 C and kept for 2 hours. During heating the gel swell and filled the baker then special attention is needed to use over sized baker. Obtained powder was calcined for 22h at 900 C to yield homogeneous pure phase and then pellets with 1 sm diameter in 10 ton pressure were produced and sintered for 19 h at 930 C and annealed to room temperature in oxygen. Resistivity measurement using standard four probe technique exhibit Tc (zero) from 90 K to 94 K. The samples were discussed by XRD, SEM and EDS. (authors)

  8. Influence of pH, bleaching agents, and acid etching on surface wear of bovine enamel

    Science.gov (United States)

    Soares, Ana Flávia; Bombonatti, Juliana Fraga Soares; Alencar, Marina Studart; Consolmagno, Elaine Cristina; Honório, Heitor Marques; Mondelli, Rafael Francisco Lia

    2016-01-01

    ABSTRACT Development of new materials for tooth bleaching justifies the need for studies to evaluate the changes in the enamel surface caused by different bleaching protocols. Objective The aim of this study was to evaluate the bovine dental enamel wear in function of different bleaching gel protocols, acid etching and pH variation. Material and Methods Sixty fragments of bovine teeth were cut, obtaining a control and test areas. In the test area, one half received etching followed by a bleaching gel application, and the other half, only the bleaching gel. The fragments were randomly divided into six groups (n=10), each one received one bleaching session with five hydrogen peroxide gel applications of 8 min, activated with hybrid light, diode laser/blue LED (HL) or diode laser/violet LED (VHL) (experimental): Control (C); 35% Total Blanc Office (TBO35HL); 35% Lase Peroxide Sensy (LPS35HL); 25% Lase Peroxide Sensy II (LPS25HL); 15% Lase Peroxide Lite (LPL15HL); and 10% hydrogen peroxide (experimental) (EXP10VHL). pH values were determined by a pHmeter at the initial and final time periods. Specimens were stored, subjected to simulated brushing cycles, and the superficial wear was determined (μm). ANOVA and Tukey´s tests were applied (α=0.05). Results The pH showed a slight decrease, except for Group LPL15HL. Group LPS25HL showed the highest degree of wear, with and without etching. Conclusion There was a decrease from the initial to the final pH. Different bleaching gels were able to increase the surface wear values after simulated brushing. Acid etching before bleaching increased surface wear values in all groups. PMID:27008254

  9. Influence of physiological state of inoculum on volatile acidity production by Saccharomyces cerevisiae during high sugar fermentation

    Directory of Open Access Journals (Sweden)

    Marina Bely

    2005-12-01

    Full Text Available An approach consisting of controlling yeast inoculum to minimize volatile acidity production by Saccharomyces cerevisiae during the alcoholic fermentation of botrytized must was investigated. Direct inoculation of rehydrated active dry yeasts produced the most volatile acidity, while a yeast preparation pre-cultured for 24 hours reduced the final production by up to 23 %. Using yeasts collected from a fermenting wine as a starter must also reduced volatile acidity production. The conditions for preparing the inoculum affected the fermentation capacity of the first generation yeasts: fermentation duration, sugar to ethanol ratio, and wine composition. A pre-culture medium with a low sugar concentration (< 220 g/L is essential to limit volatile acidity production in high sugar fermentations.

  10. The effects of extracellular pH and hydroxycinnamic acids influence the intracellular pH of Brettanomyces bruxellensis DSM 7001

    DEFF Research Database (Denmark)

    Campolongo, Simona; Siegumfeldt, Henrik; Aabo, Thomas Ask

    2014-01-01

    and intracellular pH changes in B. bruxellensis DSM 7001, in response to extracellular pH, as well as to the presence of an energy source and hydroxycinnamic acids, have been investigated in this paper by means of Fluorescent Ratio Imaging Microscopy (FRIM). The results show that B. bruxellensis DSM 7001 is able...

  11. Influence of mammal fossorial activity on the soil fermentative activity in conditions of metallurgical production

    Directory of Open Access Journals (Sweden)

    S. M. Kirienko

    2010-09-01

    Full Text Available Effect of mammal fossorial activity as an ecological factor of the soil genesis intensification is studied. Enzymatic activity of soil as its ability to demonstrate a catalytic effect for various compounds transformation is examined. Variability of soil urease activity in technogenic conditions with the participation of animals is shown. The positive influence of animals’ activity on the catalitic ability of the investigated soils was determined. The statistically significant characteristics which have an influence on the urease activity in soil are found out.

  12. Influence of pH, sucrose concentration and agitation speed on exopolysaccharide production by Lactobacillus confusus TISTR 1498 using coconut water as a raw material substitute

    Directory of Open Access Journals (Sweden)

    Phisit Seesuriyachan

    2010-08-01

    Full Text Available Coconut water (CW was used as a complex nitrogen source for exopolysaccharide (EPS production by Lactobacillus confusus TISTR 1498 to reduce the cost of fermentation medium. EPS production was carried out in a bioreactor using (0.5× modified MRS-sucrose-CW medium, in which three relatively expensive complex nitrogen sources (peptone, yeast extract and beef extract were halved relative to those present in (1× modified MRS-sucrose medium. Fermentation parameters (pH, sucrose concentration and agitation speed were varied in the process of optimisation. Under an optimised condition (pH 5.5, sucrose concentration of 100 g/L and agitation rate of 50 rpm, the maximum EPS level of 38.2 g/L was produced at 35C after 30 h of cultivation. This EPS concentration (38.2 g/L from the (0.5× medium was higher than those produced in the (1× modified MRS-sucrose and (1× modified MRS-sucrose-CW media (21.3 and 31.5 g/L respectively, both having the original concentration of all three complex nitrogen sources. Thus, in a bioreactor where the pH level was properly controlled, the EPS production was greatly enhanced. Sugar concentration also played an important role in the production of EPS.

  13. Fermentation value of molasses for the alcohol industry

    Energy Technology Data Exchange (ETDEWEB)

    Sobkiewicz, G

    1963-01-01

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

  14. Additive influence of extracellular pH, oxygen tension, and pressure on invasiveness and survival of human osteosarcoma cells

    Directory of Open Access Journals (Sweden)

    Takao eMatsubara

    2013-07-01

    Full Text Available BACKGROUND/PURPOSE:The effects of chemical and physical interactions in the microenvironment of solid tumors have not been fully elucidated. We hypothesized that acidosis, hypoxia, and elevated interstitial fluid pressure (eIFP have additive effects on tumor cell biology and lead to more aggressive behavior during tumor progression. We investigated this phenomenon using 3 human osteosarcoma cell lines and a novel in vitro cell culture apparatus. MATERIALS AND METHODS:U2OS, SaOS, and MG63 cell lines were cultured in media adjusted to various pH levels, oxygen tension (hypoxia 2% O2, normoxia 20% O2, and hydrostatic gauge pressure (0 or 50 mm Hg. Growth rate, apoptosis, cell cycle parameters, and expression of mRNA for proteins associated with invasiveness and tumor microenvironment (CA IX, VEGF-A, HIF-1A, MMP-9, and TIMP-2 were analyzed. Levels of CA IX, HIF-1α, and MMP-9 were measured using immunofluorescence. The effect of pH on invasiveness was evaluated in a Matrigel chamber assay.RESULTS: Within the acidic–hypoxic–pressurized conditions that simulate the microenvironment at a tumor’s center, invasive genes were upregulated, but the cell cycle was downregulated. The combined influence of acidosis, hypoxia, and IFP promoted invasiveness and angiogenesis to a greater extent than did pH, pO2, or eIFP individually. Significant cell death after brief exposure to acidic conditions occurred in each cell line during acclimation to acidic media, while prolonged exposure to acidic media resulted in reduced cell death. Furthermore, 48-hour exposure to acidic conditions promoted tumor invasiveness in the Matrigel assay. CONCLUSION: Our findings demonstrate that tumor microenvironmental parameters—particularly pH, pO2, and eIFP—additively influence tumor proliferation, invasion, metabolism, and viability to enhance cell survival.

  15. Complexing Agents and pH Influence on Chemical Durability of Type I Molded Glass Containers.

    Science.gov (United States)

    Biavati, Alberto; Poncini, Michele; Ferrarini, Arianna; Favaro, Nicola; Scarpa, Martina; Vallotto, Marta

    2017-01-01

    Among the factors that affect the glass surface chemical durability, pH and complexing agents present in aqueous solution have the main role. Glass surface attack can be also related to the delamination issue causing glass particles' appearance in the pharmaceutical preparation. A few methods to check for glass containers delamination propensity and some control guidelines have been proposed. The present study emphasizes the possible synergy between a few complexing agents with pH on borosilicate glass chemical durability.Hydrolytic attack was performed in small-volume 23 mL type I glass containers autoclaved according to the European Pharmacopoeia or United States Pharmacopeia for 1 h at 121 °C, in order to enhance the chemical attack due to time, temperature, and the unfavorable surface/volume ratio. Solutions of 0.048 M or 0.024 M (M/L) of the acids citric, glutaric, acetic, EDTA (ethylenediaminetetraacetic acid), together with sodium phosphate with water for comparison, were used for the trials. The pH was adjusted ±0.05 units at fixed values 5.5, 6.6, 7, 7.4, 8, and 9 by LiOH diluted solution.Because silicon is the main glass network former, silicon release into the attack solutions was chosen as the main index of the glass surface attack and analysed by inductively coupled plasma atomic emission spectrophotometry. The work was completed by the analysis of the silicon release in the worst attack conditions of molded glass, soda lime type II glass, and tubing borosilicate glass vials to compare different glass compositions and forming technologies. Surface analysis by scanning electron microscopy was finally performed to check for the surface status after the worst chemical attack condition by citric acid. LAY ABSTRACT: Glass, like every packaging material, can have some usage limits, mainly in basic pH solutions. The issue of glass surface degradation particles that appear in vials (delamination) has forced a number of drug product recalls in recent years

  16. Influence of temperature, water activity and pH on growth of some xerophilic fungi.

    Science.gov (United States)

    Gock, Melissa A; Hocking, Ailsa D; Pitt, John I; Poulos, Peter G

    2003-02-25

    The combined effects of water activity (aw), pH and temperature on the germination and growth of seven xerophilic fungi important in the spoilage of baked goods and confectionery were examined. Eurotium rubrum, E. repens, Wallemia sebi, Aspergillus penicillioides, Penicillium roqueforti, Chrysosporium xerophilum and Xeromyces bisporus were grown at 25, 30 and 37 degrees C on media with pH values of 4.5, 5.5, 6.5 and 7.5 and a range of water activities (aw) from 0.92 to 0.70. The aw of the media was controlled with a mixture of equal parts of glucose and fructose. Temperature affected the minimum aw for germination for most species. For example, P. roqueforti germinated at 0.82 aw at 25 degrees C, 0.86 aw at 30 degrees C and was unable to germinate at 37 degrees C. E. repens germinated at 0.70 aw at 30 degrees C, but at 25 and 37 degrees C, its minimum aw for germination was 0.74. C. xerophilum and X. bisporus germinated at 0.70 aw at all three temperatures. The optimum growth occurred at 25 degrees C for P. roqueforti and W. sebi, at 30 degrees C for Eurotium species, A. penicillioides and X. bisporus and at 37 degrees C for C. xerophilum. These fungi all grew faster under acidic than neutral pH conditions. The data presented here provide a matrix that will be used in the development of a mathematical model for the prediction of the shelf life of baked goods and confectionery.

  17. Complexing agents and pH influence on chemical durability of type I moulded glass containers.

    Science.gov (United States)

    Biavati, Alberto; Poncini, Michele; Ferrarini, Arianna; Favaro, Nicola; Scarpa, Martina; Vallotto, Marta

    2017-06-16

    Among the factors that affect the glass surface chemical durability, pH and complexing agents presence in aqueous solution have the main role (1). Glass surface attack can be also related to the delamination issue with glass particles appearance in the pharmaceutical preparation. A few methods to check for glass containers delamination propensity and some control guidelines have been proposed (2,3). The present study emphasizes the possible synergy between a few complexing agents with pH on the borosilicate glass chemical durability. Hydrolytic attack was performed in small volume 23 ml type I glass containers autoclaved according to EP or USP for 1 hour at 121°C, in order to enhance the chemical attack due to time, temperature and the unfavourable surface/volume ratio. 0,048 M or 0.024 M (moles/liter) solutions of the acids citric, glutaric, acetic, EDTA (ethylenediaminetetraacetic acid) and sodium phosphate with water for comparison, were used for the trials. The pH was adjusted ± 0,05 units at fixed values 5,5-6,6-7-7,4-8-9 by LiOH diluted solution. Since silicon is the main glass network former, silicon release into the attack solutions was chosen as the main index of the glass surface attack and analysed by ICPAES. The work was completed by the analysis of the silicon release in the worst attack conditions, of moulded glass, soda lime type II and tubing borosilicate glass vials to compare different glass compositions and forming technologies. Surface analysis by SEM was finally performed to check for the surface status after the worst chemical attack condition by citric acid. Copyright © 2017, Parenteral Drug Association.

  18. The influence of Se content of the seed and the root of Areca catechu by fermenting of Acetobacter–Saccharomyces consortium as an antimicrobial gargle

    Directory of Open Access Journals (Sweden)

    TITIN YULINERI

    2006-01-01

    Full Text Available The research on the using of Areca catechu seeds and roots extract contain selenium which fermented by Acetobacter–Saccharomyces consortium as a gargle had been conducted. The aim of the research was to know the influence of Se content of the seed and the root of Areca catechu by fermenting of Acetobacter–Saccharomyces consortium on the growth of Streptococcus mutans bacteria. The research consisted of four stages i.e. fermented the extract, isolated S. mutans, tested the activity of the antimicrobial and analyzed selenium concentration in the extract. The result showed that the concentration of selenium has fluctuation. The highest content of selenium of the seeds extract at 2.2 g/L concentration was 3.05 ppb on the fifteenth day while on the root extract at 8.8 g/L was 14.03 ppb on the twenty first day fermentation. Both of the extract has potential used as antiseptic gargle. The antimicrobial agents could inhibit the growth of S. mutans better than the three kinds of commercial gargles.

  19. AN INFLUENCE OF SPONTANEOUS MICROFLORA OF FERMENTED HORSEMEAT PRODUCTS ON THE FORMATION OF BIOLOGICALLY ACTIVE PEPTIDES

    Directory of Open Access Journals (Sweden)

    I. M. Chernukha

    2017-01-01

    Full Text Available At present, different methods are used to accumulate functional peptides in meat raw materials, including the use of spontaneous microflora during autolysis, the use of the microbial enzymes (the application of starter cultures and the use of the non-microbial enzymes (enzymes of animals and plant origin. Each method has its own specific characteristics of an impact on raw materials, which requires their detail study. This paper examines an effect of spontaneous microflora of fermented meat products from horsemeat on formation of biologically active peptides. Using the T-RFLP analysis, it was established that in air dried and uncooked smoked sausages produced with the use of the muscle tissue of horsemeat as a raw material, a significant proportion of microflora was presented by lactic acid microorganisms. The highest content of lactic acid microflora was observed in sample 1 (52.45 %, and the least in sample 3 (29.62 %. Sample 2 had the medium percent content of microflora compared to samples 1 and 3 — 38.82 %. It is necessary to note that about 25 % of microflora was unculturable; i.e., it had metabolic processes but did not grow on culture media. In the samples, the representatives of Actinobacteria and Pseudomonadales were found. Pathogenic and conditionally pathogenic microflora was not detected. Not only quantitative but also qualitative changes were observed in the studied samples. For example, in samples 1 and 2, the fractions of amilo-1,6-glucosidase, fast-type muscle myosin-binding-protein C; glucose-6-phosphate isomerase; fast skeletal muscle troponin I, phosphoglycerate kinase, pyruvate kinase and skeletal muscle actin were found, which were absent or reduced in sample 3. Therefore, in the studied product, good preservation of the main spectra of muscle proteins was observed, and the identified fractions, apparently, can be sources of new functional peptides. Not only quantitative but also qualitative changes were observed in the

  20. [Diagnosis of human brucellosis. Role of pH in the seroagglutination test and influence of pH on the agglutinating activity of IgM, IgG and IgA antibodies].

    Science.gov (United States)

    Rubio Vallejo, Manuel; del Pozo, José L; Del Pozo León, José Luis; Hernández-Molina, Juan Manuel; Dorronsoro Ibero, Inés; Marrodán Ciordia, Teresa; Díaz García, Ramón

    2002-04-01

    To evaluate the role of pH in the seroagglutination test (SAT)and Rose Bengal (RB) test, and to determine the influence of pH on the agglutinating activity of IgM, IgG and IgA antibodies. The SAT was performed at pH 7.2 or pH 5.0 in standard microtiter-type polystyrene plates using Ring Test antigen or the Brucella suspension (BRUCAPT) provided in the Brucellacapt kits. Specific antibodies against native hapten were determined by radial immunodiffusion. Additionally, IgG, IgA and IgM fractions were separated from 8 sera by absorption chromatography and their agglutinating capacity was studied at pH 7.2 and 5.0. We studied 72 sera from patients with clinical brucellosis taken at the time of hospitalization, 16 from persons in contact with infected animals, and 16 from healthy donors. SAT results at pH 5.0 correlated with those obtained with the Rose Bengal test. Four Rose Bengal-positive sera were found to be SAT-negative at pH 7.2 and SAT-positive at pH 5.0. SAT performed at pH 5.0 with BRUCAPT antigen yielded higher titers than tests performed at pH 7.2 or 5.0 with Ring Test antigen (p IgA fractions were SAT-negative at pH 7.2 and SAT-positive at pH 5.0; the other 5 agglutinated at both pH conditions and were DTT-sensitive. All IgA fractions but one were positive by Rose Bengal. Agglutinating activity of the IgM fraction was not affected by pH. The SAT performed with the buffer and antigen suspension included in the Brucellacapt kit (pH 5.0) is highly useful for detecting agglutinating and non-agglutinating antibodies at pH 7.2.

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

    Energy Technology Data Exchange (ETDEWEB)

    Bahadue, K; Saroj, K K

    1959-01-01

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

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

    Energy Technology Data Exchange (ETDEWEB)

    Bahadur, K; Saroj, K K

    1959-01-01

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

  3. Effect of alcoholic fermentation on the quality of grape brandies

    Directory of Open Access Journals (Sweden)

    Vukosavljević Vera

    2015-01-01

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

  4. Measurement of pH micro-heterogeneity in natural cheese matrices by fluorescence lifetime imaging

    OpenAIRE

    Zuzana eBurdikova; Zdenek eSvindrych; Jan ePala; Cian eHickey; Martin G. Wilkinson; Jiri ePanek; Mark A. E. Auty; Ammasi ePeriasamy; Jeremiah J. Sheehan

    2015-01-01

    Cheese, a product of microbial fermentation may be defined as a protein matrix entrapping fat, moisture, minerals and solutes as well as dispersed bacterial colonies. The growth and physiology of bacterial cells in these colonies may be influenced by the microenvironment around the colony, or alternatively the cells within the colony may modify the microenvironment (e.g., pH, redox potential) due to their metabolic activity. While cheese pH may be measured at macro level there remains a signi...

  5. Measurement of pH micro-heterogeneity in natural cheese matrices by flourescence lifetime imaging

    OpenAIRE

    Burdikova, Suzana; Svindrych, Zdenek; Pala, Jan; Hickey, Cian D; Wilkinson, Martin G.; Panek, Jiri; Auty, Mark A.E.; Periasamy, Ammasi; Sheehan, Jeremiah J.

    2015-01-01

    peer-reviewed Cheese, a product of microbial fermentation may be defined as a protein matrix entrapping fat, moisture, minerals and solutes as well as dispersed bacterial colonies. The growth and physiology of bacterial cells in these colonies may be influenced by the microenvironment around the colony, or alternatively the cells within the colony may modify the microenvironment (e.g., pH, redox potential) due to their metabolic activity. While cheese pH may be measured at macro level ther...

  6. Study on the correlation between volatile fatty acids and gas production in dry fermentation of kitchen waste

    Science.gov (United States)

    Li, Qiangqiang; Ma, Yunfeng; Du, Boying; Wang, Qi; Hu, Qiongqiong; Bian, Yushan

    2018-02-01

    In this study, continuous kitchen waste fermentation and anaerobic digestion experiments were conducted to analyze the gas production potential, and to study the correlation between gas production rate and volatile fatty acid (VFAs) and its component concentration. During the experiment, the total solid(TS) concentration of the reaction system was increased by adding the kitchen waste, analysis of kitchen waste dry fermentation process to start, run, imbalance and imbalance after recovery and the parameters in the process of realizing the change trend and influencing factors of dry fermentation process, pH and ammonia concentration.

  7. Influence of cultivating conditions on the alpha-galactosidase biosynthesis from a novel strain of Penicillium sp. in solid-state fermentation.

    Science.gov (United States)

    Wang, C L; Li, D F; Lu, W Q; Wang, Y H; Lai, C H

    2004-01-01

    The work is intended to achieve optimum culture conditions of alpha-galactosidase production by a mutant strain Penicillium sp. in solid-state fermentation (SSF). Certain fermentation parameters involving incubation temperature, moisture content, initial pH value, inoculum and load size of medium, and incubation time were investigated separately. The optimal temperature and moisture level for alpha-galactosidase biosynthesis was found to be 30 degrees C and 50%, respectively. The range of pH 5.5-6.5 was favourable. About 40-50 g of medium in 250-ml flask and inoculum over 1.0 x 10(6) spores were suitable for enzyme production. Seventy-five hours of incubation was enough for maximum alpha-galactosidase production. Substrate as wheat bran supplemented with soyabean meal and beet pulp markedly improved the enzyme yield in trays. Under optimum culture conditions, the alpha-galactosidase activity from Penicillium sp. MAFIC-6 indicated 185.2 U g(-1) in tray of SSF. The process on alpha-galactosidase production in laboratory scale may have a potentiality of scaling-up.

  8. Biofilm three-dimensional architecture influences in situ pH distribution pattern on the human enamel surface.

    Science.gov (United States)

    Xiao, Jin; Hara, Anderson T; Kim, Dongyeop; Zero, Domenick T; Koo, Hyun; Hwang, Geelsu

    2017-06-01

    To investigate how the biofilm three-dimensional (3D) architecture influences in situ pH distribution patterns on the enamel surface. Biofilms were formed on human tooth enamel in the presence of 1% sucrose or 0.5% glucose plus 0.5% fructose. At specific time points, biofilms were exposed to a neutral pH buffer to mimic the buffering of saliva and subsequently pulsed with 1% glucose to induce re-acidification. Simultaneous 3D pH mapping and architecture of intact biofilms was performed using two-photon confocal microscopy. The enamel surface and mineral content characteristics were examined successively via optical profilometry and microradiography analyses. Sucrose-mediated biofilm formation created spatial heterogeneities manifested by complex networks of bacterial clusters (microcolonies). Acidic regions (pHinterior of microcolonies, which impedes rapid neutralization (taking more than 120 min for neutralization). Glucose exposure rapidly re-created the acidic niches, indicating formation of diffusion barriers associated with microcolonies structure. Enamel demineralization (white spots), rougher surface, deeper lesion and more mineral loss appeared to be associated with the localization of these bacterial clusters at the biofilm-enamel interface. Similar 3D architecture was observed in plaque-biofilms formed in vivo in the presence of sucrose. The formation of complex 3D architectures creates spatially heterogeneous acidic microenvironments in close proximity of enamel surface, which might correlate with the localized pattern of the onset of carious lesions (white spot like) on teeth.

  9. Pro-domain removal in ASP-2 and the cleavage of the amyloid precursor are influenced by pH

    Directory of Open Access Journals (Sweden)

    Austen Brian

    2002-08-01

    Full Text Available Abstract Background One of the signatures of Alzheimer's disease is the accumulation of aggregated amyloid protein, Aβ, in the brain. Aβ arises from cleavage of the Amyloid Precursor protein by β and γ secretases, which present attractive candidates for therapeutic targeting. Two β-secretase candidates, ASP-1 and ASP-2, were identified as aspartic proteases, both of which cleave the amyloid precursor at the β-site. These are produced as immature transmembrane proteins containing a pro-segment. Results ASP-2 expressed in HEK293-cells cleaved the Swedish mutant amyloid precursor at different β-sites at different pHs in vitro. Recent reports show that furin cleaves the pro-peptide of ASP-2, whereas ASP-1 undergoes auto-catalysis. We show that purified recombinant ASP-2 cleaves its own pro-peptide at ph 5 but not pH 8.5 as seen by mass spectrometry, electrophoresis and N-terminal sequencing. Conclusion We suggest that ASP-2 processing as well as activity are influenced by pH, and hence the cellular localisation of the protein may have profound effects on the production of Aβ. These factors should be taken into consideration in the design of potential inhibitors for these enzymes.

  10. Effect of submerged and solid-state fermentation on pigment and citrinin production by Monascus purpureus.

    Science.gov (United States)

    Zhang, Liang; Li, Zhiqiang; Dai, Bing; Zhang, Wenxue; Yuan, Yongjun

    2013-09-01

    Monascus pigments, which are produced by various species of Monascus, often have been used as a natural colourant and as traditional natural food additives, especially in Southern China, Japan and Southeastern Asia. The limitation of wide using Monascus pigment is attributed to one of its secondary metabolites named citrinin. The aim of this study was to investigate the influence of pigment and citrinin production via submerged fermentation (SmF) and solid-state fermentation (SF) from rice (Oryza sativa L.) by Monascus purpureus AS3.531. The optimal fermentation temperature and pH were significantly different for pigment production through different fermentation mode (35 °C, pH 5.0 for SF and 32 °C, pH 5.5 for SmF, respectively). Adding 2% (w/v) of glycerol in the medium could enhance the pigment production. On the optimized condition, although the concentration of citrinin produced by SmF (19.02 ug/g) increased more than 100 times than that by SF (0.018 ug/g), the pigment yield by SmF (7.93 U/g/g) could be comparable to that by SF (6.63 U/g/g). Those indicate us that fermentation mode seems to be the primary factor which influence the citrinin yield and secondary factor for pigment production.

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

    Directory of Open Access Journals (Sweden)

    Damir Stanzer

    2004-01-01

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

  12. Influence of pre-fermentation treatments on wine volatile and sensory profile of the new disease tolerant cultivar Solaris

    DEFF Research Database (Denmark)

    Zhang, Shujuan; Petersen, Mikael Agerlin; Liu, Jing

    2015-01-01

    Solaris is a new disease tolerant cultivar increasingly cultivated in cool climate regions. In order to explore the winemaking processes' potential to make different styles of Solaris wines, the effects of different pre-fermentation treatments (direct press after crushing, whole cluster press, cold...... maceration, and skin fermentation) on the volatile profile, chemical, and sensory properties of Solaris wines were investigated. Cold maceration treatment for 24 h and fermentation on skin led to wines with lower acidity and higher glycerol and total polyphenol indexes. Sensory analysis showed that cold...... maceration enhanced "apricot" and "apple" flavor while skin fermentation gave rise to increased "rose" and "elderflower" flavor. The PLS regression model revealed that fruity flavor of cold macerated wines was related to a combination of esters while β-damascenone and linalool were correlated to the "rose...

  13. The influence of storage time and pH variation on water sorption by different composite resins.

    Science.gov (United States)

    Gusmão, George Mário de Araújo Silva; De Queiroz, Thiago Vinicius Veras; Pompeu, Guilherme Ferrer; Menezes Filho, Paulo Fonseca; da Silva, Cláudio Heliomar Vicente

    2013-01-01

    The objective of this work was to assess the influence of storage time and pH cycling on water sorption by different composite resins. Nine resin brands were selected and divided into groups: G1-ROK (SDI), G2-ICE (SDI), G3-GLACIER (SDI), G4-Z350 (3M/ESPE), G5-Z250 (3M/ESPE), G6-TPH 3 (DENTSPLY), G7-ESTHET X (DENTSPLY), G8-SUPRAFILL (SSWHITE), and G9-MASTERFILL (BIODINΒMICS). Ninety specimens, ten per group, were obtained using an aluminum matrix. Specimens measured 10 mm diameter × 2 mm width. The groups were divided into subgroups according to the immersion solution: A - control (n = 05) stored in artificial saliva pH = 7.0 and B-test (n = 05) submitted to seven consecutive days of pH cycling (cariogenic challenger) that consisted of immersion in a pH° = 4.3 solution for 6 h followed by immersion in a pH¹ =7.0 solution for 18 h and stored in artificial saliva pH = 7.0 until the end of the experiment. The specimens were weighed on six occasions: T 0 (after fabrication), T 1 (24 h), T 2 (7 days), T 3 (15 days), T 4 (30 days), T 5 (60 days), and then analyzed. The water sorption was determined by the weight difference between the specimens at the time intervals. The mean weight gain was exactly the same for both the subgroups within group G4. The highest means for the control subgroup were found in groups: G1, G5, G7, G8, and G9. For the pH cycling subgroup, the highest means were found in G2, G3, and G6; however, significant differences between the subgroups compared to the mean-weight gain were found for G1, G5, and G7. The water sorption of composite resins is dependent upon their storage time. The pH cycling created a significant impact on resins G1, G5, and G7. The sorption and solubility of composite resins vary according to their chemical composition.

  14. Vibration-induced particle formation during yogurt fermentation - Industrial vibration measurements and development of an experimental setup.

    Science.gov (United States)

    Körzendörfer, Adrian; Temme, Philipp; Nöbel, Stefan; Schlücker, Eberhard; Hinrichs, Jörg

    2016-07-01

    The aim of the study was to investigate the effects of vibrations during yogurt fermentation. Machinery such as pumps and switching valves generate vibrations that may disturb the gelation by inducing large particles. Oscillation measurements on an industrial yogurt production line showed that oscillations are transferred from pumps right up to the fermentation tanks. An experimental setup (20L) was developed to study the effect of vibrations systematically. The fermenters were decoupled with air springs to enable reference fermentations under idle conditions. A vibration exciter was used to stimulate the fermenters. Frequency sweeps (25-1005Hz, periodic time 10s) for 20min from pH5.4 induced large particles. The number of visible particles was significantly increased from 35±4 (reference) to 89±9 particles per 100g yogurt. Rheological parameters of the stirred yogurt samples were not influenced by vibrations. Copyright © 2016 Elsevier Ltd. All rights reserved.

  15. Influences of pH and Iron Concentration on the Salivary Microbiome in Individual Humans with and without Caries.

    Science.gov (United States)

    Zhou, Jianye; Jiang, Nan; Wang, Zhenzhen; Li, Longqing; Zhang, Jumei; Ma, Rui; Nie, Hongbing; Li, Zhiqiang

    2017-02-15

    This study aimed to identify the differences in the oral microbial communities in saliva from patients with and without caries by performing sequencing with the Illumina MiSeq platform, as well as to further assess their relationships with environmental factors (salivary pH and iron concentration). Forty-three volunteers were selected, including 21 subjects with and 22 without caries, from one village in Gansu, China. Based on 966,255 trimmed sequences and clustering at the 97% similarity level, 1,303 species-level operational taxonomic units were generated. The sequencing data for the two groups revealed that (i) particular distribution patterns (synergistic effects or competition) existed in the subjects with and without caries at both the genus and species levels and (ii) both the salivary pH and iron concentration had significant influences on the microbial community structure. The significant influences of the oral environment observed in this study increase the current understanding of the salivary microbiome in caries. These results will be useful for expanding research directions and for improving disease diagnosis, prognosis, and therapy. Copyright © 2017 Zhou et al.

  16. Influence of pH value on microstructure of oil-in-water emulsions stabilized by chickpea protein flour.

    Science.gov (United States)

    Felix, Manuel; Isurralde, Nadia; Romero, Alberto; Guerrero, Antonio

    2018-01-01

    Food industry is highly interested in the development of healthier formulations of oil-in-water emulsions, stabilized by plant proteins instead of egg or milk proteins. These emulsions would avoid allergic issues or animal fat. Among other plant proteins, legumes are a cost-competitive product. This work evaluates the influence of pH value (2.5, 5.0 and 7.5) on emulsions stabilized by chickpea-based emulsions at two different protein concentration (2.0 and 4.0 wt%). Microstructure of chickpea-based emulsions is assessed by means of backscattering, droplet size distributions and small amplitude oscillatory shear measurements. Visual appearances as well as confocal laser scanning microscopy images are obtained to provide useful information on the emulsions structure. Interestingly, results indicate that the pH value and protein concentration have a strong influence on emulsion microstructure and stability. Thus, the system which contains protein surfaces positively charged shows the highest viscoelastic properties, a good droplet size distribution profile and non-apparent destabilization phenomena. Interestingly, results also reveal the importance of rheological measurements in the prediction of protein interactions and emulsion stability since this technique is able to predict destabilization mechanisms sooner than other techniques such as backscattering or droplet size distribution measurements.

  17. Genipin Cross-Linked Chitosan-Polyvinylpyrrolidone Hydrogels: Influence of Composition and Postsynthesis Treatment on pH Responsive Behaviour

    Directory of Open Access Journals (Sweden)

    Chinyelumndu Jennifer Nwosu

    2015-01-01

    Full Text Available Understanding the factors that influence the pH responsive behaviour of biocompatible cross-linked hydrogel networks is essential when aiming to synthesise a mechanically stable and yet stimuli responsive material suitable for various applications including drug delivery and tissue engineering. In this study the behaviour of intelligent chitosan-polyvinylpyrrolidone-genipin cross-linked hydrogels is examined as a function of their composition and postsynthesis treatment. Hydrogels are synthesised with varying amounts of each component (chitosan, polyvinylpyrrolidone, and genipin and their response in a pH 2 buffer is measured optically. The influence of postsynthesis treatment on stability and smart characteristics is assessed using selected hydrogel samples synthesised at 30, 40, and 50°C. After synthesis, samples are exposed to either continuous freezing or three freeze-thaw cycles resulting in increased mechanical stability for all samples. Further morphological and mechanical characterisations have aided the understanding of how postsynthesis continual freezing or freeze-thaw manipulation affects network attributes.

  18. Hypoxia induced expression of endogenous markers in vitro is highly influenced by pH

    DEFF Research Database (Denmark)

    Sørensen, Brita Singers; Alsner, Jan; Overgaard, Jens

    2007-01-01

    BACKGROUND: Genes such as carbonic anhydrase IX (Ca9), glucose transporter 1 (Glut1), lactate dehydrogenase A (LDH-A), osteopontin (OPN) and lysyl oxidase (LOX) have been suggested as hypoxic markers, but inconsistent results suggest that factors other than oxygen influence their expression...

  19. Heat denaturation of soy glycinin : Influence of pH and ionic strength on molecular structure

    NARCIS (Netherlands)

    Lakemond, C.M.M.; Jongh, de H.H.J.; Hessing, M.; Gruppen, H.; Voragen, A.G.J.

    2000-01-01

    The 7S/11S glycinin equilibrium as found in Lakemond et al. (J. Agric. Food Chem. 2000, 48, xxxx-xxxx) at ambient temperatures influences heat denaturation. It is found that the 7S form of glycinin denatures at a lower temperature than the 11S form, as demonstrated by a combination of calorimetric

  20. Antioxidant and Angiotensin-Converting Enzyme Inhibitory Activity of Eucalyptus camaldulensis and Litsea glaucescens Infusions Fermented with Kombucha Consortium.

    Science.gov (United States)

    Gamboa-Gómez, Claudia I; González-Laredo, Rubén F; Gallegos-Infante, José Alberto; Pérez, Mş Del Mar Larrosa; Moreno-Jiménez, Martha R; Flores-Rueda, Ana G; Rocha-Guzmán, Nuria E

    2016-09-01

    Physicochemical properties, consumer acceptance, antioxidant and angiotensin-converting enzyme (ACE) inhibitory activities of infusions and fermented beverages of Eucalyptus camaldulensis and Litsea glaucescens were compared. Among physicochemical parameters, only the pH of fermented beverages decreased compared with the unfermented infusions. No relevant changes were reported in consumer preference between infusions and fermented beverages. Phenolic profile measured by UPLC MS/MS analysis demonstrated significant concentration changes of these compounds in plant infusions and fermented beverages. Fermentation induced a decrease in the concentration required to stabilize 50% of DPPH radical ( i . e . lower IC 50 ). Additionally, it enhanced the antioxidant activity measured by the nitric oxide scavenging assay (14% of E. camaldulensis and 49% of L. glaucescens ); whereas relevant improvements in the fermented beverage were not observed in the lipid oxidation assay compared with unfermented infusions. The same behaviour was observed in the inhibitory activity of ACE; however, both infusions and fermented beverages had lower IC 50 than positive control (captopril). The present study demonstrated that fermentation has an influence on the concentration of phenolics and their potential bioactivity. E. camaldulensis and L. glaucescens can be considered as natural sources of biocompounds with antihypertensive potential used either as infusions or fermented beverages.

  1. Antioxidant and Angiotensin-Converting Enzyme Inhibitory Activity of Eucalyptus camaldulensis and Litsea glaucescens Infusions Fermented with Kombucha Consortium

    Directory of Open Access Journals (Sweden)

    Claudia I. Gamboa-Gómez

    2016-01-01

    Full Text Available Physicochemical properties, consumer acceptance, antioxidant and angiotensin-converting enzyme (ACE inhibitory activities of infusions and fermented beverages of Eucalyptus camaldulensis and Litsea glaucescens were compared. Among physicochemical parameters, only the pH of fermented beverages decreased compared with the unfermented infusions. No relevant changes were reported in consumer preference between infusions and fermented beverages. Phenolic profi le measured by UPLC MS/MS analysis demonstrated significant concentration changes of these compounds in plant infusions and fermented beverages. Fermentation induced a decrease in the concentration required to stabilize 50 % of DPPH radical (i.e. lower IC50. Additionally, it enhanced the antioxidant activity measured by the nitric oxide scavenging assay (14 % of E. camaldulensis and 49 % of L. glaucescens; whereas relevant improvements in the fermented beverage were not observed in the lipid oxidation assay compared with unfermented infusions. The same behaviour was observed in the inhibitory activity of ACE; however, both infusions and fermented beverages had lower IC50 than positive control (captopril. The present study demonstrated that fermentation has an influence on the concentration of phenolics and their potential bioactivity. E. camaldulensis and L. glaucescens can be considered as natural sources of biocompounds with antihypertensive potential used either as infusions or fermented beverages.

  2. Effets de certaines pratiques oenologiques telles que : pied de cuve, sulfitage et régulation du pH sur la flore de fermentation dans les moûts de Xérès

    Directory of Open Access Journals (Sweden)

    Manuel José Valcárcel Muñoz

    1990-06-01

    Les résultats mettent en évidence l'efficacité de l'usage correct du pied de cuve contenant des levures sélectionnées, l'influence relativement faible de la régulation du pH sur la flore blastomicète, et enfin la sélection correcte de la flore par un sulfitage adéquat.

  3. Influence de la fermentation et du séchage solaire sur l'acquisition du pouvoir de panification de l'amidon aigre de manioc = Influence of fermentation and sun-drying on the breadmaking capacity of cassava sour starch

    OpenAIRE

    Dufour, D.; Brabet, C.; Zakhia, N.; Chuzel, G.

    1995-01-01

    L'amidon aigre de manioc, traditionnellement fermenté et séché au soleil, présente un pouvoir de panification. Cette étude porte sur l'évolution des propriétés physicochimiques et fonctionnelles de l'amidon aigre de manioc, au cours de la fermentation et du séchage au soleil, afin de corréler ces propriétés au pouvoir de panification. La mesure de pH, le dosage d'acidité totale et d'acide lactique produit, l'établissement des viscoamylogrammes et la détermination du pouvoir de panification on...

  4. Adsorption of phenol by activated carbon: Influence of activation methods and solution pH

    International Nuclear Information System (INIS)

    Beker, Ulker; Ganbold, Batchimeg; Dertli, Halil; Guelbayir, Dilek Duranoglu

    2010-01-01

    Cherry stone based activated carbon derived from a canning industry was evaluated for its ability to remove phenol from an aqueous solution in a batch process. A comparative adsorption on the uptake of phenol by using commercial activated carbon (Chemviron CPG-LF), and two non-functional commercial polymeric adsorbents (MN-200 and XAD-2) containing a styrene-divinylbenzene macroporous hyperreticulated network have been also examined. Equilibrium studies were conducted in 25 mg L -1 initial phenol concentrations, 6.5-9 solution pH and at temperature of 30 deg. C. The experimental data were analyzed by the Langmuir and Freundlich isotherm models. Besides, the cherry stone based activated carbons were carried out by using zinc chloride and KOH activation agents at different chemical ratios (activating agent/precursor), to develop carbons with well-developed porosity. The cherry stone activated carbon prepared using KOH as a chemical agent showed a high surface area. According to the results, activated carbons had excellent adsorptive characteristics in comparison with polymeric sorbents and commercial activated carbon for the phenol removal from the aqueous solutions.

  5. Use of a wine yeast deletion collection reveals genes that influence fermentation performance under low-nitrogen conditions.

    Science.gov (United States)

    Peter, Josephine J; Watson, Tommaso L; Walker, Michelle E; Gardner, Jennifer M; Lang, Tom A; Borneman, Anthony; Forgan, Angus; Tran, Tina; Jiranek, Vladimir

    2018-05-01

    A deficiency of nitrogenous nutrients in grape juice can cause stuck and sluggish alcoholic fermentation, which has long been a problem in winemaking. Nitrogen requirements vary between wine yeast strains, and the ability of yeast to assimilate nitrogen depends on the nature and concentration of nitrogen present in the medium. In this study, a wine yeast gene deletion collection (1844 deletants in the haploid AWRI1631 background) was screened to identify genes whose deletion resulted in a reduction in the time taken to utilise all sugars when grown in a chemically defined grape juice medium supplemented with limited nitrogen (75 mg L-1 as a free amino acid mixture). Through micro-scale and laboratory-scale fermentations, 15 deletants were identified that completed fermentation in a shorter time than the wildtype (c.a. 15%-59% time reduction). This group of genes was annotated to biological processes including protein modification, transport, metabolism and ubiquitination (UBC13, MMS2, UBP7, UBI4, BRO1, TPK2, EAR1, MRP17, MFA2 and MVB12), signalling (MFA2) and amino acid metabolism (AAT2). Deletion of MFA2, encoding mating factor-a, resulted in a 55% decrease in fermentation duration. Mfa2Δ was chosen for further investigation to understand how this gene deletion conferred fermentation efficiency in limited nitrogen conditions.

  6. Biological low pH Mn(II) oxidation in a manganese deposit influenced by metal-rich groundwater

    Science.gov (United States)

    Bohu, Tsing; Akob, Denise M.; Abratis, Michael; Lazar, Cassandre S.; Küsel, Kirsten

    2016-01-01

    The mechanisms, key organisms, and geochemical significance of biological low-pH Mn(II) oxidation are largely unexplored. Here, we investigated the structure of indigenous Mn(II)-oxidizing microbial communities in a secondary subsurface Mn oxide deposit influenced by acidic (pH 4.8) metal-rich groundwater in a former uranium mining area. Microbial diversity was highest in the Mn deposit compared to the adjacent soil layers and included the majority of known Mn(II)-oxidizing bacteria (MOB) and two genera of known Mn(II)-oxidizing fungi (MOF). Electron X-ray microanalysis showed that romanechite [(Ba,H2O)2(Mn4+,Mn3+)5O10] was conspicuously enriched in the deposit. Canonical correspondence analysis revealed that certain fungal, bacterial, and archaeal groups were firmly associated with the autochthonous Mn oxides. Eight MOB within the Proteobacteria, Actinobacteria, and Bacteroidetes and one MOF strain belonging to Ascomycota were isolated at pH 5.5 or 7.2 from the acidic Mn deposit. Soil-groundwater microcosms demonstrated 2.5-fold-faster Mn(II) depletion in the Mn deposit than adjacent soil layers. No depletion was observed in the abiotic controls, suggesting that biological contribution is the main driver for Mn(II) oxidation at low pH. The composition and species specificity of the native low-pH Mn(II) oxidizers were highly adapted to in situ conditions, and these organisms may play a central role in the fundamental biogeochemical processes (e.g., metal natural attenuation) occurring in the acidic, oligotrophic, and metalliferous subsoil ecosystems.

  7. The influence of polarization on millimeter wave propagation through rain. Ph.D Thesis. Interim Report

    Science.gov (United States)

    Wiley, P. H.; Bostian, C. W.; Stutzman, W. L.

    1973-01-01

    The influence of polarization on millimeter wave propagation is investigated from both an experimental and a theoretical viewpoint. First, previous theoretical and experimental work relating to the attenuation and depolarization of millimeter waves by rainfall is discussed. Considerable detail is included in the literature review. Next, a theoretical model is developed to predict the cross polarization level during rainfall from the path average rain rate and the scattered field from a single raindrop. Finally, data from the VPI and SU depolarization experiment are presented as verification of the new model, and a comparison is made with other theories and experiments. Aspects of the new model are: (1) spherical rather than plane waves are assumed, (2) the average drop diameter is used rather than a drop size distribution, and (3) it is simple enough so that the effect which changing one or more parameters has on the crosspolarization level is easily seen.

  8. Reduction of verotoxigenic Escherichia coli in production of fermented sausages.

    Science.gov (United States)

    Holck, Askild L; Axelsson, Lars; Rode, Tone Mari; Høy, Martin; Måge, Ingrid; Alvseike, Ole; L'abée-Lund, Trine M; Omer, Mohamed K; Granum, Per Einar; Heir, Even

    2011-11-01

    After a number of foodborne outbreaks of verotoxigenic Escherichia coli involving fermented sausages, some countries have imposed regulations on sausage production. For example, the US Food Safety and Inspection Service requires a 5 log(10) reduction of E. coli in fermented products. Such regulations have led to a number of studies on the inactivation of E. coli in fermented sausages by changing processing and post-processing conditions. Several factors influence the survival of E. coli such as pre-treatment of the meat, amount of NaCl, nitrite and lactic acid, water activity, pH, choice of starter cultures and addition of antimicrobial compounds. Also process variables like fermentation temperature and storage time play important roles. Though a large variety of different production processes of sausages exist, generally the reduction of E. coli caused by production is in the range 1-2 log(10). In many cases this may not be enough to ensure microbial food safety. By optimising ingredients and process parameters it is possible to increase E. coli reduction to some extent, but in some cases still other post process treatments may be required. Such treatments may be storage at ambient temperatures, specific heat treatments, high pressure processing or irradiation. HACCP analyses have identified the quality of the raw materials, low temperature in the batter when preparing the sausages and a rapid pH drop during fermentation as critical control points in sausage production. This review summarises the literature on the reduction verotoxigenic E. coli in production of fermented sausages. Copyright © 2011 Elsevier Ltd. All rights reserved.

  9. The Influence of Ca2+ and pH on the Interaction between PAHs and Molybdenite Edges

    Directory of Open Access Journals (Sweden)

    He Wan

    2017-06-01

    Full Text Available Nonpolar hydrocarbon oils are widely used as collectors for floating molybdenite. However, they can only adsorb on molybdenite faces and not on molybdenite edges, resulting in limited molybdenite recovery, especially in processed water containing a high amounts of Ca2+. In this study, the influence of Ca2+ and pH on the adsorption of polycyclic aromatic hydrocarbons (PAHs, as part of composite collection on molybdenite edges, was studied. It was found that PAHs could only adsorb on molybdenite edges in the presence of Ca2+. Ca2+ reacted with molybdenite edges to form CaMoO4 precipitates. Then, CaMoO4 precipitates interacted with PAHs to form a structure of π–cation–π by (1 the cation–π interaction, (2 the π–π interaction and (3 the electrostatic interaction. It was also found that CaMoO4 precipitates on molybdenite edges promoted the adsorption of PAHs. The more the CaMoO4 precipitates, the easier the PAHs adsorption occurred. As a result, the high amount of Ca2+and low pH enhanced the adsorption of PAHs on molybdenite edges. This study provides insights into reducing the deleterious effect of Ca2+ on fine molybdenite flotation.

  10. Influence of pH, Temperature and Sample Size on Natural and Enforced Syneresis of Precipitated Silica

    Directory of Open Access Journals (Sweden)

    Sebastian Wilhelm

    2015-12-01

    Full Text Available The production of silica is performed by mixing an inorganic, silicate-based precursor and an acid. Monomeric silicic acid forms and polymerizes to amorphous silica particles. Both further polymerization and agglomeration of the particles lead to a gel network. Since polymerization continues after gelation, the gel network consolidates. This rather slow process is known as “natural syneresis” and strongly influences the product properties (e.g., agglomerate size, porosity or internal surface. “Enforced syneresis” is the superposition of natural syneresis with a mechanical, external force. Enforced syneresis may be used either for analytical or preparative purposes. Hereby, two open key aspects are of particular interest. On the one hand, the question arises whether natural and enforced syneresis are analogous processes with respect to their dependence on the process parameters: pH, temperature and sample size. On the other hand, a method is desirable that allows for correlating natural and enforced syneresis behavior. We can show that the pH-, temperature- and sample size-dependency of natural and enforced syneresis are indeed analogous. It is possible to predict natural syneresis using a correlative model. We found that our model predicts maximum volume shrinkages between 19% and 30% in comparison to measured values of 20% for natural syneresis.

  11. The Influence of Palm Kernel Cake and Rice Bran Fermentation Product Mixture to the Broiler Carcass Quality

    OpenAIRE

    Priabudiman, Yadi; Sukaryana, Yana

    2011-01-01

    The purpose of this research was to study the effect of the use of palm kernel cake (PKC) and rice bran (RB) fermentation products mixture to the percentage of broiler carcass weight pieces. Research using completely randomized design (CRD) with treatments of the fermentation product usage rate of   0% (P0), 10% (P1), 20% (P2), 30%&nbs...

  12. Fatty acid profile, color and lipid oxidation of organic fermented sausage during chilling storage as influenced by acid whey and probiotic strains addition

    Directory of Open Access Journals (Sweden)

    Karolina Maria Wójciak

    2015-02-01

    Full Text Available Organic fermented sausages typically spoil during long-term storage due to oxidative rancidity. The application of natural antioxidants to meat stuffing is a major practice intended to inhibit the oxidation process and color changes. This study aimed to assess the effect of two unusual starter cultures: three probiotic strains (Lactobacillus casei LOCK 0900, Lactobacillus casei LOCK 0908 and Lactobacillus paracasei LOCK 0919 and lactic acid bacteria from acid whey on model fermented sausage type products focusing on oxidative stability by measuring instrumental color (L*, a*, b* values, conjugated dienes (CD, TBARS immediately after 21 days of ripening (0 and after 90 and 180 days of refrigerated storage (4 ºC. Determination of fatty acid composition, in meat product was performed after ripening and after 180 days of storage. At the end of the storage period, the salted sausages were characterized by the same content of polyunsaturated fatty acids (PUFA compared to cured samples. The addition of acid whey and a mixture of probiotic strains to nitrite-free sausage formulation was barely able to protect lipids against oxidation in comparison to nitrite during vacuum storage. Surprisingly, the use of acid whey has an influence on the desired red-pinkish color of organic fermented sausage after ripening and after 180 days of storage period.

  13. EXAMINATION OF FACTORS INFLUENCING THE VARIABILITY OF YEAST AMOUNT IN THE CONTEXT OF PH CHANGES IN BOTTLED WINES

    Directory of Open Access Journals (Sweden)

    Ladislav Mura

    2011-07-01

    Full Text Available Aim of this paper was to examine of factors (manufacturer, temperature and storage time influencing the variability of yeast amount and pH changes in bottled white wines. It was confirmed that wine coming from the business network was better quality in contract to domestic wine. We have assumed that domestic wine was contaminated during the manufacturing process, while the most probable reason was imperfect filtration of wine, or its contamination during the bottling. The results showed that the way of storage wine in the room, resp. cooler temperature did not significant effect on changes in the amount of yeast (p-hodnota=0.2080. Regarding the period of storage of wine, the conclusions are identical to the previous factor, ie. storage time not significantly impacted amount of yeast in wine (p-value=0.5507. doi:10.5219/151 

  14. pH and Organic Carbon Dose Rates Control Microbially Driven Bioremediation Efficacy in Alkaline Bauxite Residue.

    Science.gov (United States)

    Santini, Talitha C; Malcolm, Laura I; Tyson, Gene W; Warren, Lesley A

    2016-10-18

    Bioremediation of alkaline tailings, based on fermentative microbial metabolisms, is a novel strategy for achieving rapid pH neutralization and thus improving environmental outcomes associated with mining and refining activities. Laboratory-scale bioreactors containing bauxite residue (an alkaline, saline tailings material generated as a byproduct of alumina refining), to which a diverse microbial inoculum was added, were used in this study to identify key factors (pH, salinity, organic carbon supply) controlling the rates and extent of microbially driven pH neutralization (bioremediation) in alkaline tailings. Initial tailings pH and organic carbon dose rates both significantly affected bioremediation extent and efficiency with lower minimum pHs and higher extents of pH neutralization occurring under low initial pH or high organic carbon conditions. Rates of pH neutralization (up to 0.13 mM H + produced per day with pH decreasing from 9.5 to ≤6.5 in three days) were significantly higher in low initial pH treatments. Representatives of the Bacillaceae and Enterobacteriaceae, which contain many known facultative anaerobes and fermenters, were identified as key contributors to 2,3-butanediol and/or mixed acid fermentation as the major mechanism(s) of pH neutralization. Initial pH and salinity significantly influenced microbial community successional trajectories, and microbial community structure was significantly related to markers of fermentation activity. This study provides the first experimental demonstration of bioremediation in bauxite residue, identifying pH and organic carbon dose rates as key controls on bioremediation efficacy, and will enable future development of bioreactor technologies at full field scale.

  15. Potential phosphorus eutrophication mitigation strategy: Biochar carbon composition, thermal stability and pH influence phosphorus sorption.

    Science.gov (United States)

    Ngatia, L W; Hsieh, Y P; Nemours, D; Fu, R; Taylor, R W

    2017-08-01

    Phosphorus (P) eutrophication is a major pollution problem globally, with unprecedented amount of P emanating from agricultural sources. But little is known about the optimization of soil-biochar P sorption capacity. The study objective was to determine how biochar feedstocks and pyrolysis conditions influences carbon (C) thermal stability, C composition and pH and in turn influence the phosphorus sorption optimization. Biochar was produced from switchgrass, kudzu and Chinese tallow at 200, 300, 400, 500, 550, 650,750 °C. Carbon thermal stability was determined by multi-element scanning thermal analysis (MESTA), C composition was determined using solid state 13 C NMR. Phosphorus sorption was determined using a mixture of 10% biochar and 90% sandy soil after incubation. Results indicate increased P sorption (P biochar pyrolysis temperature. However, optimum P sorption was feedstock specific with switchgrass indicating P desorption between 200 and 550 °C. Phosphorus sorption was in the order of kudzu > switchgrass > Chinese tallow. Total C, C thermal stability, aromatic C and alkalinity increased with elevated pyrolysis temperature. Biochar alkalinity favored P sorption. There was a positive relationship between high thermal stable C and P sorption for Kudzu (r = 0.62; P = 0.0346) and Chinese tallow (r = 0.73; P = 0.0138). In conclusion, biochar has potential for P eutrophication mitigation, however, optimum biochar pyrolysis temperature for P sorption is feedstock specific and in some cases might be out of 300-500 °C temperature range commonly used for agronomic application. High thermal stable C dominated by aromatic C and alkaline pH seem to favor P sorption. Copyright © 2017 Elsevier Ltd. All rights reserved.

  16. Influence of geometry of pipe on flow accelerated corrosion - a study under neutral pH condition

    International Nuclear Information System (INIS)

    Madasamy, P.; Mukunthan, M.; Chandramohan, P.; Krishna Mohan, T.V.; Velmurugan, S.; Sylvanus, Andrews; Natarajan, E.

    2015-01-01

    The carbon steel piping material's degradation due to flow accelerated corrosion (FAC) is one of the problems in nuclear power plant. FAC impacts plant operation and maintenance significantly. Wall thinning of structural materials should be predictable based on combined hydrodynamics analyses and experimental corrosion data. Such predictive tools help to take preventive measures before loss of material becomes a serious issue for plant operation. In order to develop predictive tools, data on the effect of various parameters that control FAC are required. As per existing literature, one of the important parameters that affect FAC is piping configuration (Geometry of flow path). Hence, experiments were carried out to assess the role played by the geometry of the piping in the FAC of carbon steel. In this study, experiments were conducted in simulation loop under neutral pH condition while varying the geometry parameter of bend such as bend angle and bend radius. Therefore, pipe specimen holder 15 NB bend with 58 °, 73 ° as bend angle and 4D, 2D bend radius was designed and fabricated. The experiments were carried out in order to quantify the wear rate (wall thickness measurement was by ultrasonic method) with a single phase flow velocity (7 m/s) under neutral pH conditions With the pipe specimen four experiments were conducted under neutral pH condition and at 120 DC. Wall thickness mapping was carried out by ultrasonic thickness gauge using a template before and after the experiment. High wall thickness reduction under neutral water chemistry enables easy measurement by ultrasonic thickness gauge. It was observed from the first two sets (2D 58°, 4D 58°) that the corrosion rate with 4D, 58 ° was 50% less than the corrosion with 2D 58°. Subsequently, another two sets of experiments (2D 73° and 4D 73°) was carried out in SIM loop at 7 m/s under neutral pH conditions for two months. Thus, this method of experiments enables us to understand the geometrical

  17. The Brewing Process: Optimizing the Fermentation

    Directory of Open Access Journals (Sweden)

    Teodora Coldea

    2014-11-01

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

  18. Influence of the Fermentation of Pineapple Wastes with the Use of Methanobacterium Strains Separated in Vietnam on the Production of Biogas from them

    Science.gov (United States)

    Nga, Nguyen Thuy; Trang, Nguyen The

    2015-03-01

    When pineapples are processed, the wastes obtained comprise 30-50% of the raw-material weight. These wastes contain sugar, albumins, lipids, and vitamins that decompose under the action of microorganisms existing in nature and, in so doing, pollute the environment. The use of wastes in plants operating on biogas makes it possible to obtain great economic benefits. It was established that the best conditions for the obtaining biogas from pineapple wastes are realized in the case where Methanobacterium strains are used for increasing the rate of fermentation of these wastes and the wastes have a temperature of 35-45oC, a pH index of 7-7.5 at the initial stage of their fermentation, and a C/N ratio of 30/1. Under these conditions, the MT3, MT5, and MT7 strains of Methanobacterium yield the maximum amounts of biogases containing, respectively, 57.4% of CH 4 and 36.1% of CO 2 , 57.2% of CH 4 and 36.3% of CO 2 , and 57.4% of CH 4 and 36.2% of CO 2 .

  19. Physiochemical Properties and Antinutrient Content of Fermented ...

    African Journals Online (AJOL)

    Popcorn and groundnut composite flours were fermented using pure strains of Rhizopus nigricans and Saccharomyces cerevisiae by solid substrate fermentation method. There was decrease in pH with increase in total titrable acidity in all the samples. The result of the proximate analysis revealed that there was an ...

  20. Influence of Non-fibrous Carbohydrate and Degradable Intake protein and Ruminal Fermentation ,Nutrien Digestion and performance of Local Sheep

    Directory of Open Access Journals (Sweden)

    Efka AR

    2001-05-01

    Full Text Available The objective of current study was to evaluate the impact dietary non-fibrous carbohydrate ( NFC and ruminally degradable intake protein (DIP concentration have on ruminal fermentation , nutrient digestion and performance of local sheep. The animal had a mean of  liveweight 19.80 ±1.55 kg. four diets ,arranged in a 2x2 factorial ,were formulated to contain either 40 or 50 % NFC and 50 or 60 % of dietary crude protein as DIP .dietary DM contained 25 % Indonesian field grass and 75 % concentrate. Solvent –extracted or formaldehyd  2 % -treated soybean meal were used to alter DIP and corn or soybean hulls to alter NFC level. Percentage of  energy and NDF digestion was similar ( p<0,01 as DIP level decreased in the diets. The soybean hulls was fermentable and total VFA concentration in the rumen increased ( p<0.01, but N-NH3 concentration was decreased ( p<0.01 as DIP level decreased in the diets. Daily live weight gain ( 146.29±25.84 g and body composition ( fat, water , protein and mineral was similar ( p<0.05 among diets. The preponderance ruminal fermentation ,nutrient digestion and performance of local sheeps did not be improved by sincronization of energy and nitrogen release but may more likely be limited by either energy or nitrogen alone. (Animal Production 3(2: 53-61 (2001 Key Word : Carbohydrate, protein, rumen fermentation, nutrients digestion and performance

  1. Influence of choice of yeasts on volatile fermentation-derived compounds, colour and phenolics composition in Cabernet Sauvignon wine.

    Science.gov (United States)

    Blazquez Rojas, Inmaculada; Smith, Paul A; Bartowsky, Eveline J

    2012-12-01

    Wine colour, phenolics and volatile fermentation-derived composition are the quintessential elements of a red wine. Many viticultural and winemaking factors contribute to wine aroma and colour with choice of yeast strain being a crucial factor. Besides the traditional Saccharomyces species S. cerevisiae, S. bayanus and several Saccharomyces interspecific hybrids are able to ferment grape juice to completion. This study examined the diversity in chemical composition, including phenolics and fermentation-derived volatile compounds, of an Australian Cabernet Sauvignon due to the use of different Saccharomyces strains. Eleven commercially available Saccharomyces strains were used in this study; S. cerevisiae (7), S. bayanus (2) and interspecific Saccharomyces hybrids (2). The eleven Cabernet Sauvignon wines varied greatly in their chemical composition. Nine yeast strains completed alcoholic fermentation in 19 days; S. bayanus AWRI 1375 in 26 days, and S. cerevisiae AWRI 1554 required 32 days. Ethanol concentrations varied in the final wines (12.7-14.2 %). The two S. bayanus strains produced the most distinct wines, with the ability to metabolise malic acid, generate high glycerol concentrations and distinctive phenolic composition. Saccharomyces hybrid AWRI 1501 and S. cerevisiae AWRI 1554 and AWRI 1493 also generated distinctive wines. This work demonstrates that the style of a Cabernet Sauvignon can be clearly modulated by choice of commercially available wine yeast.

  2. Investigations on the Aroma of Cocoa Pulp ( Theobroma cacao L.) and Its Influence on the Odor of Fermented Cocoa Beans.

    Science.gov (United States)

    Chetschik, Irene; Kneubühl, Markus; Chatelain, Karin; Schlüter, Ansgar; Bernath, Konrad; Hühn, Tilo

    2018-03-14

    The odor-active constituents of cocoa pulp have been analyzed by aroma extract dilution analysis (AEDA) for the first time. Pulps of three different cocoa varieties have been investigated. The variety CCN51 showed low flavor intensities, in terms of flavor dilution (FD) factors, in comparison to varieties FSV41 and UF564, for which floral and fruity notes were detected in higher intensities. To gain first insights on a molecular level of how the cocoa pulp odorants affected the odor quality of cocoa beans during fermentation, quantitative measurements of selected aroma compounds were conducted in pulp and bean at different time points of the fermentation. The results showed significantly higher concentrations of 2-phenylethanol and 3-methylbutyl acetate in pulp than in the bean during the different time steps of the fermentation, whereas the reverse could be observed for the odorants linalool and 2-methoxyphenol. The findings of this study constitute a basis for further investigations on the aroma formation of cocoa during fermentation.

  3. Influence of genetic background of engineered xylose-fermenting industrial Saccharomyces cerevisiae strains for ethanol production from lignocellulosic hydrolysates

    Science.gov (United States)

    An industrial ethanol-producing Saccharomyces cerevisiae strain with genes needed for xylose-fermentation integrated into its genome was used to obtain haploids and diploid isogenic strains. The isogenic strains were more effective in metabolizing xylose than their parental strain (p < 0.05) and abl...

  4. Evaluation of factors that may influence the simultaneous saccharification-fermentation process for the production of ethanol from amylaceous materials

    International Nuclear Information System (INIS)

    Miranda Morales, Barbara; Molina Cordoba, Manuel

    2015-01-01

    The possibility of performing the steps of saccharification and fermentation simultaneously, was evaluated in order to reduce the time of production of ethanol from starch. Factors such as type and concentration of starch, concentration of ethanol, time and temperature of saccharification, presence of ethanol and nutrients (K_2HPO_4, MgSO_4• 7H_2O, NH_4NO_3 y peptone) were evaluated during the hydrolysis step of the starch, fermentation temperature. The yield of reducing sugars was measured using a type of starch and its concentration without being significantly affected. Furthermore, the activity of the enzyme AMG neither was affected with the presence of ethanol in concentrations of 0% and up to 12% v/v during the saccharification at temperatures of 60 degrees and 32 degrees. The time of saccharification affect significantly the production of reducing sugars. Nutrients at concentrations usual for a fermentation were added to the enzyme AMG during the hydrolysis of the starch without affecting its activity. To increase the yield of reducing sugars we conclude that the best combination of temperature and time of saccharification was: 60 degrees and 2 h. Also, it was concluded that the saccharification and fermentation steps may take place simultaneously even when operating at 32 degrees. The results of concentration of ethanol obtained (6.0 to 7.5) % v/v are comparable to those values in industry. (author) [es

  5. Evaluation of influence of the locality, the vintage year, wine variety and fermentation process on volume of cooper and lead in wine

    Directory of Open Access Journals (Sweden)

    Jaroslav Jedlička

    2014-11-01

    Full Text Available We have focused on the influence evaluation of the locality, the vintage year and fermentation process on the volume of copper and lead into grape must and wine. First of all copper and lead volume was assessed into fresh grape musts. Subsequently the musts were fermented. During the wines analyses we found great decrease of copper by the fermentation process. Assessed Cu2+ values vary from 0.07 to 0.2 mg.L-1 and represent a decrease of the original copper volume from 90 to 97%. On the copper content into grape has probably the significant influence also the precipitation amount, which falling in the second part of the vegetation half a year. Total rainfall in the period before the grape harvesting (the months of August - September was for the first year 153 mm and for second year 137,5 mm. During both observed vintage years it was concerning to the above average values. Copper is not possible to eliminate totally in the protection of the vine against fungal diseases, because against it does not come into existence resistance into a pathogen. For resolution of this problem it is suitable to combine the copper and organic products. Fermentation affect as a biological filter and influence also lead volume. Into analysed wines we found the decrease of the lead volume from 25 to 94%. Maximal assessed Pb2+ value into wine was 0.09 mg.L-1. The linear relationship between lead and copper into grape must in relationship to the lead and copper into wine was not statistically demonstrated. We found the statistically significant relationship in lead content into grape must by the influence of the vintage year, which as we supposed, it was connected with the atmospheric precipitation quantity and distribution during the vegetation. On the base of the assessed results of the lead and copper volume into wine, we state that by using of the faultless material and appropriate technological equipment during the wine production, it is possible to eliminate almost

  6. Effects of submerged and anaerobic fermentations on cassava flour ...

    African Journals Online (AJOL)

    Cassava tubers for processing into cassava flour, Lafun a Nigerian locally fermented product was subjected to two different types of fermentations: submerged and anaerobic fermentation for 72 h. Physicochemical changes that occurred during fermentation and their influence on the functional, rheological and sensory ...

  7. INFLUENCE OF pH, TEMPERATURE AND DISSOLVED OXYGEN CONCENTRATION ON THE PRODUCTION OF GLUCOSE 6-PHOSPHATE DEHYDROGENASE AND INVERTASE BY Saccharomyces cerevisiae

    Directory of Open Access Journals (Sweden)

    J. Abrahão-Neto

    1997-03-01

    Full Text Available The effect of pH (from 4.0 to 5.0, temperature (T (from 30 oC to 40 oC and dissolved oxygen concentration (DO (from 0.2 to 6.0 mg O2/L on glucose 6-phosphate dehydrogenase (G6PDH (EC 1.1.1.49 and Invertase (EC 3.2.1.26 formation by S. cerevisiae were studied. The best culture conditions for G6PDH and Invertase formation were: 2.55 L culture medium (yeast extract, 3.0 g/L; 5peptone, 5.0 g/L; glucose, 2.0 g/L; sucrose, 15.0 g/L; Na2HPO4.12 H2O, 2.4 g/L; (NH42SO4, 5.1 g/L and MgSO4. 7H2O, 0.075 g/L; 0.45 L inoculum (0.70 g dry cell/L; pH = 4.5; T = 35 oC and DO = 4.0 mg/L. G6PDH was highly sensitive to pH, T and DO variation. The increase in G6PDH production was about three times when the DO ranged from 0.2 to 4.0 mg O2/L. Moreover, by shifting pH from 5.0 to 4.5 and temperature from 30 oC to 35 oC, G6PDH formation increased by 57% and 70%, respectively. Invertase activity (IA of whole cells decreased at least 50% at extremes values of DO (2.0 and 6.0 mg O2/L and pH (4.0 and 5.0. Furthermore, IA oscillated during the fermentation due to the glucose repression/derepression mechanism

  8. Processed dairy beverages pH evaluation: consequences of temperature variation.

    Science.gov (United States)

    Ferreira, Fabiana Vargas; Pozzobon, Roselaine Terezinha

    2009-01-01

    This study assessed the pH from processed dairy beverages as well as eventual consequences deriving from different ingestion temperatures. 50 adults who accompanied children attended to at the Dentistry School were randomly selected and they answered a questionnaire on beverages. The beverages were divided into 4 groups: yogurt (GI) fermented milk (GII), chocolate-based products (GIII) and fermented dairy beverages (GIV). They were asked which type, flavor and temperature. The most popular beverages were selected, and these made up the sample. A pH meter Quimis 400A device was used to verify pH. The average pH from each beverage was calculated and submitted to statistical analysis (Variance and Tukey test with a 5% significance level). for groups I, II and III beverages, type x temperature interaction was significant, showing the pH averages were influenced by temperature variation. At iced temperatures, they presented lower pH values, which were considered statistically significant when compared to the values found for the same beverages at room temperature. All dairy beverages, with the exception of the chocolate-based type presented pH below critical level for enamel and present corrosive potential; as to ingestion temperature, iced temperature influenced pH reducing its values, in vitro.

  9. Ultrasonic characterization of yogurt fermentation process

    OpenAIRE

    IZBAIM , DRIS; FAIZ , BOUAZZA; MOUDDEN , ALI; MALAININE , MOHAMED; ABOUDAOUD , Idriss

    2012-01-01

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

  10. The influence of pH and late microoxygenation on sourness, bitterness and astringency of red wine

    OpenAIRE

    Müller, Katrina; Picou, Erick; Souquet, Jean Marc; Moutounet, Michel; Cheynier, Veronique; Samson, Alain

    2007-01-01

    Introduction : In Mediterranean regions, pH values are often considered too high and acidification by addition of tartaric acid is often used. A decrease in pH allows better control of wine oxidation, physico– chemical stability, microbiological development, SO2 additions (1), and affects its sensory characteristics. Correction of pH by acidification is difficult to obtain with random results up to date, principally because high levels of pH are normally related to high levels of ...

  11. Influence of in-office whitening gel pH on hydrogen peroxide diffusion through enamel and color changes in bovine teeth.

    Science.gov (United States)

    Pignoly, Christian; Camps, Lila; Susini, Guy; About, Imad; Camps, Jean

    2012-04-01

    To assess the influence of in-office whitening gel pH on whitening efficiency. Hydrogen peroxide diffusion and color changes on bovine teeth were assessed. Three gels with close hydrogen peroxide concentrations but with various pH levels were tested: Zoom 2 (Discus Dental), Opalescence Endo and Opalescence Boost (Ultradent). The pH levels were respectively: 3.0, 5.0 and 7.0. Thirty enamel slices and tooth crowns were used for both studies (n = 10 per group per study). Hydrogen peroxide diffusion through the enamel slices and the tooth crowns was spectrophotometrically recorded every 10 minutes for 1 hour to calculate the diffusion coefficients. Color changes were spectrophotometrically recorded every 10 minutes for 1 hour and quantified in term of CIE-Lab. The hydrogen peroxide diffusion coefficient through enamel ranged from 5.12 +/- 0.82 x 10(-9) cm2 s(-1) for pH 3 to 5.19 +/- 0.92 x 10(-9) cm2 S(-1) for pH 7. Through tooth crowns it ranged from 4.80 +/- 1.75 x 10(-10) cm2 s(-1) for pH 5 to 4.85 +/- 1.82 x 10(-10) cm2 s(-1) for pH 3. After 1 hour, the deltaE varied from 5.6 +/- 4.0 for pH 7 to 7.0 +/- 5.0 for pH 3 on enamel slices and from 3.9 +/- 2.5 for pH 5 to 4.9 +/- 3.5 for pH 7 on tooth crowns. There was no statistically significant difference between groups for both parameters.

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

    Directory of Open Access Journals (Sweden)

    Kamil Kozłowski

    2016-12-01

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

  13. The water kefir grain inoculum determines the characteristics of the resulting water kefir fermentation process.

    Science.gov (United States)

    Laureys, D; De Vuyst, L

    2017-03-01

    To investigate the influence of the water kefir grain inoculum on the characteristics of the water kefir fermentation process. Three water kefir fermentation processes were started with different water kefir grain inocula and followed as a function of time regarding microbial species diversity, community dynamics, substrate consumption profile and metabolite production course. The inoculum determined the water kefir grain growth, the viable counts on the grains, the time until total carbohydrate exhaustion, the final metabolite concentrations and the microbial species diversity. There were always 2-10 lactic acid bacterial cells for every yeast cell and the majority of these micro-organisms was always present on the grains. Lactobacillus paracasei, Lactobacillus hilgardii, Lactobacillus nagelii and Saccharomyces cerevisiae were always present and may be the key micro-organisms during water kefir fermentation. Low water kefir grain growth was associated with small grains with high viable counts of micro-organisms, fast fermentation and low pH values, and was not caused by the absence of exopolysaccharide-producing lactic acid bacteria. The water kefir grain inoculum influences the microbial species diversity and characteristics of the fermentation process. A select group of key micro-organisms was always present during fermentation. This study allows a rational selection of a water kefir grain inoculum. © 2016 The Society for Applied Microbiology.

  14. The level of glucose-6-phosphate dehydrogenase activity strongly influences xylose fermentation and inhibitor sensitivity in recombinant Saccharomyces cerevisiae strains

    DEFF Research Database (Denmark)

    Jeppsson, M.; Johansson, B.; Jensen, Peter Ruhdal

    2003-01-01

    production levels of G6PDH on xylose fermentation. We used a synthetic promoter library and the copper-regulated CUP1 promoter to generate G6PDH-activities between 0% and 179% of the wildtype level. G6PDH-activities of 1% and 6% of the wild-type level resulted in 2.8- and 5.1-fold increase in specific xylose...

  15. Combined "de novo" and "ex novo" lipid fermentation in a mix-medium of corncob acid hydrolysate and soybean oil by Trichosporon dermatis.

    Science.gov (United States)

    Huang, Chao; Luo, Mu-Tan; Chen, Xue-Fang; Qi, Gao-Xiang; Xiong, Lian; Lin, Xiao-Qing; Wang, Can; Li, Hai-Long; Chen, Xin-De

    2017-01-01

    Microbial oil is one important bio-product for its important function in energy, chemical, and food industry. Finding suitable substrates is one key issue for its industrial application. Both hydrophilic and hydrophobic substrates can be utilized by oleaginous microorganisms with two different bio-pathways (" de novo " lipid fermentation and " ex novo " lipid fermentation). To date, most of the research on lipid fermentation has focused mainly on only one fermentation pathway and little work was carried out on both " de novo " and " ex novo " lipid fermentation simultaneously; thus, the advantages of both lipid fermentation cannot be fulfilled comprehensively. In this study, corncob acid hydrolysate with soybean oil was used as a mix-medium for combined " de novo " and " ex novo " lipid fermentation by oleaginous yeast Trichosporon dermatis . Both hydrophilic and hydrophobic substrates (sugars and soybean oil) in the medium can be utilized simultaneously and efficiently by T. dermatis . Different fermentation modes were compared and the batch mode was the most suitable for the combined fermentation. The influence of soybean oil concentration, inoculum size, and initial pH on the lipid fermentation was evaluated and 20 g/L soybean oil, 5% inoculum size, and initial pH 6.0 were suitable for this bioprocess. By this technology, the lipid composition of extracellular hydrophobic substrate (soybean oil) can be modified. Although adding emulsifier showed little beneficial effect on lipid production, it can modify the intracellular lipid composition of T. dermatis . The present study proves the potential and possibility of combined " de novo " and " ex novo " lipid fermentation. This technology can use hydrophilic and hydrophobic sustainable bio-resources to generate lipid feedstock for the production of biodiesel or other lipid-based chemical compounds and to treat some special wastes such as oil-containing wastewater.

  16. Relationship between fermentation index and other biochemical changes evaluated during the fermentation of Mexican cocoa (Theobroma cacao) beans.

    Science.gov (United States)

    Romero-Cortes, Teresa; Salgado-Cervantes, Marco Antonio; García-Alamilla, Pedro; García-Alvarado, Miguel Angel; Rodríguez-Jimenes, Guadalupe del C; Hidalgo-Morales, Madeleine; Robles-Olvera, Víctor

    2013-08-15

    During traditional cocoa processing, the end of fermentation is empirically determined by the workers; consequently, a high variability on the quality of fermented cocoa beans is observed. Some physicochemical properties (such as fermentation index) have been used to measure the degree of fermentation and changes in quality, but only after the fermentation process has concluded, using dried cocoa beans. This would suggest that it is necessary to establish a relationship between the chemical changes inside the cocoa bean and the fermentation conditions during the fermentation in order to standardize the process. Cocoa beans were traditionally fermented inside wooden boxes, sampled every 24 h and analyzed to evaluate fermentation changes in complete bean, cotyledon and dried beans. The value of the fermentation index suggested as the minimal adequate (≥1) was observed at 72 h in all bean parts analyzed. At this time, values of pH, spectral absorption, total protein hydrolysis and vicilin-class globulins of fermented beans suggested that they were well fermented. Since no difference was found between the types of samples, the pH value could be used as a first indicator of the end of the fermentation and confirmed by evaluation of the fermentation index using undried samples, during the process. © 2013 Society of Chemical Industry.

  17. Influence of temperature and glucose addition on growth and survival of bacteria from BCT culture in soymilk

    Directory of Open Access Journals (Sweden)

    Galja Pletikapić

    2008-05-01

    Full Text Available Soymilk was fermented using culture composed of Lactobacillus casei, Bifidobacterium spp. and Streptococcus thermophilus (BCT culture, Chr. Hansen’s, Denmark at two temperatures 37 °C and 41 °C with and without 5 % of glucose addition. Fermentation was conducted until pH value 4.6 was reached. During fermentation and storage time (28 days at +4 °C changes of pH values and viable cells counts were observed. All fermentations lasted between 6 and 7.5 hours. At temperature 41 °C fermentation was approximately 1 hour shorter, while glucose addition had reduced fermentation time for 30 minutes. Higher temperature of fermentation, as well as glucose addition, had negligible influence on portions and viable cells count of particular bacterial species in the product. In all fermented soymilk samples the viable cells count of particular bacterial strains was roughly equal: Str. thermophilus have grown the best (~ 108 CFU/mL while lactobacilli have grown the weakest (~ 105 - 106 CFU/mL. Generally, for soymilk fermentation mainly Str. thermophilus was responsible. On its growth rate glucose addition and higher fermentation temperature had strong positive influence. During 28 days of refrigerated storage, the product was stable. A remarkable decrease of viable cells count of lactobacilli was noticed in the last week of storage.

  18. Ultrasonic Monitoring of the Progress of Lactic Acid Fermentation

    Science.gov (United States)

    Masuzawa, Nobuyoshi; Kimura, Akihiro; Ohdaira, Etsuzo

    2003-05-01

    Promotion of lactic acid fermentation by ultrasonic irradiation has been attempted. It is possible to determine the progress of fermentation and production of a curd, i.e., yoghurt and or kefir, by measuring acidity using a pH meter. However, this method is inconvenient and indirect for the evaluation of the progress of lactic acid fermentation under anaerobic condition. In this study, an ultrasonic monitoring method for evaluating the progress of lactic acid fermentation was examined.

  19. ENDOSPORES OF THERMOPHILIC FERMENTATIVE BACTERIA

    DEFF Research Database (Denmark)

    Volpi, Marta

    2016-01-01

    solely based on endospores of sulphate-reducing bacteria (SRB), which presumably constitute only a small fraction of the total thermophilic endospore community reaching cold environments. My PhD project developed an experimental framework for using thermophilic fermentative endospores (TFEs) to trace...

  20. Reduction of mercury (II) by humic substances-influence of pH, salinity of aquatic system

    Digital Repository Service at National Institute of Oceanography (India)

    Chakraborty, P.; Vudamala, K.; Coulibaly, M.; Ramteke, D.; Chennuri, K.; Lean, D.

    60 80 pH 4.0 pH 7.0 pH 8.0 pH 9.0 Time (h-1) 0 20 40 60 80 100 120 140 160 0 10 20 30 40 pH 4.0 pH 5.0 pH 6.0 pH 7.0 pH 8.0 pH 9.0 Figure 5 a b c Pe rc en ta ge o f t he to ta l d is so lv ed H g re du ce d b y H S an d tr ap ed in o xi di... humic substances (wt %) 0.42 0.44 0.46 0.48 0.50 0.52 0.54 0.56 Fr ac tio n (p er ce nt ag e) o f t ot al H g re du ce d by H S 20 30 40 50 60 70 Salinity = 5 PSU Salinity = 10 PSU Salinity = 15 PSU Salinity = 20PSU Salinity = 30 PSU 0.42 0...

  1. The Influence of Post-Build Microstructure on the Electrochemical Behavior of Additively Manufactured 17-4 PH Stainless Steel.

    Science.gov (United States)

    Stoudt, M R; Ricker, R E; Lass, E A; Levine, L E

    2017-03-01

    The additive manufacturing (AM) build process produces a segregated microstructure with significant variations in composition and phases that are uncommon in traditional wrought materials. As such, the relationship between the post-build microstructure and the corrosion resistance is not well understood. Stainless steel alloy 17-4PH is an industrially-relevant alloy for applications requiring high-strength and good corrosion resistance. A series of potentiodynamic scans conducted in a deaerated 0.5 mol/L NaCl solution evaluated the influence of these microstructural differences on the pitting behavior of SS17-4. The pitting potentials were found to be higher in the samples of additively-processed material than in samples of the alloy in wrought form. This indicates that the additively-processed material is more resistant to localized corrosion and pitting in this environment than the wrought alloy. The results also suggest that after homogenization, the additively-produced SS17-4 could be more resistant to pitting than wrought SS17-4 in an actual service environment.

  2. pH variation and influence in an autotrophic nitrogen removing biofilm system using an efficient numerical solution strategy

    DEFF Research Database (Denmark)

    Vangsgaard, Anna Katrine; Mauricio Iglesias, Miguel; Valverde Perez, Borja

    2013-01-01

    A pH simulator consisting of an efficient numerical solver of a system of nine nonlinear equations was constructed and implemented in the modeling software MATLAB. The pH simulator was integrated in a granular biofilm model and used to simulate the pH profiles within granules performing...... the nitritation-anammox process for a range of operating points. The simulation results showed that pH profiles were consistently increasing with increasing depth into the granule, since the proton producing aerobic ammonium oxidizers (AOB) were located close to the granule surface.Despite this pH profile, more...... NH3 was available for AOB than for anaerobic ammonium oxidizers (AnAOB), located in the center of the granules. However, operating at a higher oxygen loading resulted in steeper changes in pH over the depth of the granule and caused the NH3 concentration profile to increase from the granule surface...

  3. The Influence of Virus Infection on the Extracellular pH of the Host Cell Detected on Cell Membrane.

    Science.gov (United States)

    Liu, Hengjun; Maruyama, Hisataka; Masuda, Taisuke; Honda, Ayae; Arai, Fumihito

    2016-01-01

    Influenza virus infection can result in changes in the cellular ion levels at 2-3 h post-infection. More H(+) is produced by glycolysis, and the viral M2 proton channel also plays a role in the capture and release of H(+) during both viral entry and egress. Then the cells might regulate the intracellular pH by increasing the export of H(+) from the intracellular compartment. Increased H(+) export could lead indirectly to increased extracellular acidity. To detect changes in extracellular pH of both virus-infected and uninfected cells, pH sensors were synthesized using polystyrene beads (ϕ1 μm) containing Rhodamine B and Fluorescein isothiocyanate (FITC). The fluorescence intensity of FITC can respond to both pH and temperature. So Rhodamine B was also introduced in the sensor for temperature compensation. Then the pH can be measured after temperature compensation. The sensor was adhered to cell membrane for extracellular pH measurement. The results showed that the multiplication of influenza virus in host cell decreased extracellular pH of the host cell by 0.5-0.6 in 4 h after the virus bound to the cell membrane, compared to that in uninfected cells. Immunostaining revealed the presence of viral PB1 protein in the nucleus of virus-bound cells that exhibited extracellular pH changes, but no PB1 protein are detected in virus-unbound cells where the extracellular pH remained constant.

  4. The Influence of Polymerization Condition to Optical Properties of Poly-o-toludine Films for PH Sensor Application

    Directory of Open Access Journals (Sweden)

    Yanti Sabarinah

    2006-04-01

    Full Text Available Properties of poly-o-toludine film strongly bonded to non polar substrate was studied for application as optical pH sensor. Characterization of film in various pH value is carried out by recording absorbance curve using uv-visible spectrophotometer. All poly-o-toluidine film was then found to be applicable as optical pH sensor in the pH range of 2.0- 6.0. Further computational processing by means of curve fitting into logaritmic trend will allow expansion of measurement to the pH range of 2.0-8.0. Sensitivity of pH response was highest in poly-o-toluidine film fabricate at HCl 1.0 M and at 12 hours of dipping time. This paper also studied hysteresis effect in pH response. It was concluded that poly-o-toluidine salt exposed to basic pH will not be easily regenerated. For this reason, poly-o-toluidine film will only be suitable for single usage of pH measurement.

  5. Influence of barley grain particle size and treatment with citric acid on digestibility, ruminal fermentation and microbial protein synthesis in Holstein calves.

    Science.gov (United States)

    Kazemi-Bonchenari, M; Salem, A Z M; López, S

    2017-08-01

    Chemical and physical treatments of barley grain increase ruminally resistant starch and can improve the rumen fermentation pattern. The objective of the present study was to evaluate the effects of chemical (addition of citric acid, CA) and physical (grinding to two different particle sizes, PS) treatment of barley grain on performance, rumen fermentation, microbial protein yield in the rumen and selected blood metabolites in growing calves. In all, 28 male Holstein calves (172±5.1 kg initial BW) were used in a complete randomised design with a factorial arrangement of 2 barley grain particle sizes×2 levels of citric acid. The diets were as follows: (i) small PS (average 1200 µm) barley grain soaked in water (no CA addition); (ii) small PS barley grain soaked in a CA solution (adding 20 g CA/kg barley); (iii) large PS (average 2400 µm) barley grain soaked in water (no citric acid addition) and (iv) large PS barley grain soaked in a citric acid solution (adding 20 g CA/kg barley). Barley grain was then incorporated at 35% in a total mixed ration and fed to the calves for 11 weeks. Feeding small PS barley decreased feed intake (P=0.02) and average daily weight gain (P=0.01). The addition of CA to barley grain did not affect intake but increased weight gain (P0.05). However, the molar proportion of propionate was increased (P=0.03) when barley was more finely ground, and that of acetate was increased (P=0.04) when CA was added to barley grain. The ruminal concentration of ammonia nitrogen was increased (Pgrain with citric acid increased fibre digestibility of total mixed rations, attenuated the decrease in ruminal pH, and improved weight gain and feed efficiency in male Holstein growing calves fed a high-cereal diet (550 g cereal grain/kg diet).

  6. Use of whey powder and skim milk powder for the production of fermented cream

    Directory of Open Access Journals (Sweden)

    Ceren AKAL

    2016-01-01

    Full Text Available Abstract This study is about the production of fermented cream samples having 18% fat by addition of starter cultures. In order to partialy increase non-fat solid content of fermented cream samples, skim milk powder and demineralized whey powder in two different rates (50% and 70% were used. Samples were analyzed for changes in their biochemical and physicochemical properties (total solid, ash, fat, titratable acidity, pH value, total nitrogen, viscosity, tyrosine, acid number, peroxide and diacetyl values during 29-day of storage period. Samples tested consisted of 7 different groups; control group (without adding any powder, skim milk powder, 50% demineralized whey powder and 70% demineralized whey powder samples were in two different addition rate (2% and 4%. Also samples were analyzed for sensory properties. According to the results obtained, the addition of milk powder products affected titratable acidity and tyrosine values of fermented cream samples. Although powder addition and/or storage period didn’t cause significant variations in total solid, ash, fat, pH value, viscosity, acid number, peroxide, tyrosine and diacetyl values; sensory properties of fermented cream samples were influenced by both powder addition and storage period. Fermented cream containing 2% skim milk powder gets the top score of sensory evaluation among the samples.

  7. Influence of HEPES buffer on the local pH and formation of surface layer during in vitro degradation tests of magnesium in DMEM

    NARCIS (Netherlands)

    Naddaf Dezfuli, S.; Huan, Z.; Mol, J.M.C.; Leeflang, M.A.; Chang, J.; Zhou, J.

    2014-01-01

    The human body is a buffered environment where pH is effectively maintained. HEPES is a biological buffer often used to mimic the buffering activity of the body in in vitro studies on the degradation behavior of magnesium. However, the influence of HEPES on the degradation behavior of magnesium in

  8. Transport and Retention of TiO2 Rutile Nanoparticles in Saturated Porous Media: Influence of Solution pH, Ionic Strength, and the Presence of Humic Acid

    Science.gov (United States)

    The influence of solution pH, ionic strength, and varying concentrations of the Suwannee River Humic Acid (SRHA) on the transport of titanium dioxide (TiO2, rutile) nanoparticle aggregates (nTiO2) in saturated porous media was investigated through systematically examining the tra...

  9. Influence of ensiling, exogenous protease addition, and bacterial inoculation on fermentation profile, nitrogen fractions, and ruminal in vitro starch digestibility in rehydrated and high-moisture corn.

    Science.gov (United States)

    Ferraretto, L F; Fredin, S M; Shaver, R D

    2015-10-01

    Exogenous protease addition may be an option to increase proteolysis of zein proteins and thus starch digestibility in rehydrated and high-moisture corn (HMC) ensiled for short periods. In addition, microbial inoculation may accelerate fermentation and increase acid production and thus increase solubilization of zein proteins. Four experiments were performed to evaluate the effect on fermentation profile, N fractions, and ruminal in vitro starch digestibility (ivSD) of the following: (1) rehydration and ensiling of dry ground corn; (2) exogenous protease addition to rehydrated un-ensiled and ensiled corn; (3) exogenous protease addition or inoculation in rehydrated ensiled corn; and (4) exogenous protease addition or inoculation in HMC. Experiments 1, 2, and 3 were performed with 7 treatments: dry ground corn (DGC); DGC rehydrated to a targeted dry matter content of 70% (REH); REH treated with exogenous protease (REH+); REH ensiled for 30 d (ENS); ENS treated with exogenous protease (ENS+); ENS treated with a microbial inoculant containing Lactobacillus plantarum, Lactobacillus casei, Enterococcus faecium, and Pediococcus sp. (ENSI); and ENS treated with exogenous protease and microbial inoculant (ENSI+). Experiment 1 compared DGC, REH, and ENS with ivSD being greater for ENS (64.9%) than DGC and REH (51.7% on average). Experiment 2 compared REH and ENS without or with exogenous protease addition (REH+ and ENS+, respectively). Ensiling and exogenous protease addition increased ivSD, but exogenous protease addition was more effective in ENS than REH (6.4 vs. 2.6 percentage unit increase). Experiment 3 compared the effects of exogenous protease addition and inoculation in ENS corn (ENS, ENS+, ENSI, and ENSI+). The addition of protease, but not inoculant, increased ivSD. Inoculation reduced pH and acetate, propionate, and ethanol concentrations, and increased lactate and total acid concentrations. In experiment 4, 8 treatments were a combination of HMC noninoculated

  10. Solid phase microbial fuel cell (SMFC) for harnessing bioelectricity from composite food waste fermentation: influence of electrode assembly and buffering capacity.

    Science.gov (United States)

    Mohan, S Venkata; Chandrasekhar, K

    2011-07-01

    Solid phase microbial fuel cells (SMFC; graphite electrodes; open-air cathode) were designed to evaluate the potential of bioelectricity production by stabilizing composite canteen based food waste. The performance was evaluated with three variable electrode-membrane assemblies. Experimental data depicted feasibility of bioelectricity generation from solid state fermentation of food waste. Distance between the electrodes and presence of proton exchange membrane (PEM) showed significant influence on the power yields. SMFC-B (anode placed 5 cm from cathode-PEM) depicted good power output (463 mV; 170.81 mW/m(2)) followed by SMFC-C (anode placed 5 cm from cathode; without PEM; 398 mV; 53.41 mW/m(2)). SMFC-A (PEM sandwiched between electrodes) recorded lowest performance (258 mV; 41.8 mW/m(2)). Sodium carbonate amendment documented marked improvement in power yields due to improvement in the system buffering capacity. SMFCs operation also documented good substrate degradation (COD, 76%) along with bio-ethanol production. The operation of SMFC mimicked solid-sate fermentation which might lead to sustainable solid waste management practices. Copyright © 2011 Elsevier Ltd. All rights reserved.

  11. Preparation and influence of pH on the dynamic magnetic property of magnetic FeCoC films

    Energy Technology Data Exchange (ETDEWEB)

    Feng, Hongmei; Wei, Jinwu; Zhu, Zengtai; Cao, Derang; Liu, Qingfang [Key Laboratory for Magnetism and Magnetic Materials of the Ministry of Education, Lanzhou University, Lanzhou 730000 (China); Wang, Jianbo, E-mail: wangjb@lzu.edu.cn [Key Laboratory for Magnetism and Magnetic Materials of the Ministry of Education, Lanzhou University, Lanzhou 730000 (China); Key Laboratory for Special Function Materials and Structural Design of the Ministry of the Education, Lanzhou University, Lanzhou 730000 (China)

    2016-07-01

    FeCoC films were successfully prepared by electrochemical deposition method in different citric acid concentrations and pH values. The morphology, structure and magnetic properties were investigated. FeCoC films deposited at different citric acid concentrations have good soft magnetic performance. As the pH value increases from 2.49 to 6.02, the atomic ratio of Fe:Co range from 0.72 to 0.95. The coercivities of the films deposited at different pH values first increase and then decrease with increasing pH. The resonance frequency of the films can be tuned by controlling the pH value, and in an appropriate pH value a wide absorption peak can be obtained. - Highlights: • We have successfully prepared FeCoC soft magnetic films by electrochemical deposition method. • The resonance frequency can be controlled by changing pH value. • A widely absorption peak will be obtained when the pH value is appropriate.

  12. Influence of pH on the adsorption of uranium ions by oxidized activated carbon and chitosan

    International Nuclear Information System (INIS)

    Park, G.I.; Park, H.S.; Woo, S.I.

    1999-01-01

    The adsorption characteristics of uranyl ions on surface-oxidized carbon were compared with those of powdered chitosan over a wide pH range. In particular, an extensive analysis was made on solution pH variation during the adsorption process or after adsorption equilibrium. Uranium adsorption on the two adsorbents was revealed to be strongly dependent on the initial pH of the solution. A quantitative comparison of the adsorption capacities of the two adsorbents was made, based on the isotherm data obtained at initial pH 3, 4, and 5. In order to analyze the adsorption kinetics incorporated with pH effects, batch experiments at various initial pH values were carried out, and solution pH profiles with the adsorption time were also evaluated. The breakthrough behavior in a column packed with oxidized carbon was also characterized with respect to the variation of effluent pH. Based on these experimental results, the practical applicability of oxidized carbon for uranium removal from acidic radioactive liquid waste was suggested

  13. The influence of Palm Kernel Cake and Rice Bran Fermentation Product Mixture to the Broiler Carcass Quality

    Directory of Open Access Journals (Sweden)

    Yadi Priabudiman

    2011-07-01

    Full Text Available The purpose of this research was to study the effect of the use of palm kernel cake (PKC and rice bran (RB fermentation products mixture to the percentage of broiler carcass weight pieces. Research using completely randomized design (CRD with treatments of the fermentation product usage rate of   0% (P0, 10% (P1, 20% (P2, 30% (P3 and 40% (P4 of the total ration of 4replications.  Variables measured were percentage of carcass weight ratio cut    pieces  of carcass weight (carcass front, rear carcass, breast meat, wings, back, and thigh with carcass weight multiplied by 100%. The results showed that the percentage of carcass weight piece front and rear carcass was shown at P3.

  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. Influence of pH on dynamics of microbial enhanced oil recovery processes using biosurfactant producing Pseudomonas putida: Mathematical modelling and numerical simulation.

    Science.gov (United States)

    Sivasankar, P; Suresh Kumar, G

    2017-01-01

    In present work, the influence of reservoir pH conditions on dynamics of microbial enhanced oil recovery (MEOR) processes using Pseudomonas putida was analysed numerically from the developed mathematical model for MEOR processes. Further, a new strategy to improve the MEOR performance has also been proposed. It is concluded from present study that by reversing the reservoir pH from highly acidic to low alkaline condition (pH 5-8), flow and mobility of displaced oil, displacement efficiency, and original oil in place (OOIP) recovered gets significantly enhanced, resulting from improved interfacial tension (IFT) reduction by biosurfactants. At pH 8, maximum of 26.1% of OOIP was recovered with higher displacement efficiency. The present study introduces a new strategy to increase the recovery efficiency of MEOR technique by characterizing the biosurfactants for IFT min /IFT max values for different pH conditions and subsequently, reversing the reservoir pH conditions at which the IFT min /IFT max value is minimum. Copyright © 2016 Elsevier Ltd. All rights reserved.

  17. Batch and flow-through continuous stirred reactor experiments of Sr2+-adsorption onto smectite: influence of pH, concentration and ionic strength

    International Nuclear Information System (INIS)

    Guimaraes, V.; Azenha, M.; Silva, A.F.; Bobos, I.

    2012-01-01

    that left the clay in acidic conditions 432 was about 15% of the amount that was adsorbed, and less half of the strontium quantity that was desorbed at pH 8. Thus, after the desorption process, the strontium quantity that was retained on clay surface was slightly higher at pH 4, with tendency to increase as the Sr 2+ concentration increases in solution. Batch experiments were performed under extreme conditions of pH and ionic strength in a wide range of Sr 2+ concentration. The results obtained suggest that the sorption of Sr 2+ on smectite obeys Langmuir isotherms. Two distinct cases were observed: i) The amount of Sr 2+ adsorbed by smectite is close the same (from 0.39 mmol Sr 2+ /L -pH ∼ 8 to 0.38 mmolSr 2+ /L -pH ∼4) at higher ionic strength ([KNO 3 ]=10-2 M) and different pH (4 and 8); ii) otherwise, there is a decrease in the amount of metal adsorbed at pH 4 (from 0.47 mmolSr 2+ /L -pH ∼ 8 to 0.42 mmolSr 2+ /L - pH ∼4), at lower ionic strength ([KNO 3 ]=10 -3 M), which means that the influence of pH is less significant with the increase of ionic strength. (authors)

  18. pH buffering capacity of acid soils from tropical and subtropical regions of China as influenced by incorporation of crop straw biochars

    Energy Technology Data Exchange (ETDEWEB)

    Xu, Ren-kou; Zhao, An-zhen; Yuan, Jin-hua; Jiang, Jun [Academy of Sciences, Nanjing (China). State Key Lab. of Soil and Sustainable Agriculture

    2012-04-15

    Purpose: The key factors influencing pH buffering capacity of acid soils from tropical and subtropical regions, and effects of soil evolution and incorporation of biochars on pH buffering capacity were investigated to develop suitable methods to increase pH buffering capacity of acid soils. Materials and methods: A total of 24 acid soils collected from southern China were used. The pH buffering capacity was determined using acid-base titration. The values of pH buffering capacity were obtained from the slope of titration curves of acid or alkali additions plotted against pH in the pH range 4.0-7.0. Two biochars were prepared from straws of peanut and canola using a low temperature pyrolysis method. After incubation of three acid soils, pH buffering capacity was then determined. Results and discussion: pH buffering capacity had a range of 9.1-32.1 mmol kg{sup -1} pH{sup -1} for 18 acid soils from tropical and subtropical regions of China. The pH buffering capacity was highly correlated (R{sup 2} = 0.707) with soil cation exchange capacity (CEC) measured with ammonium acetate method at pH 7.0 and decreased with soil evolution due to the decreased CEC. Incorporation of biochars at rates equivalent to 72 and 120 t ha{sup -1} increased soil pH buffering capacity due to the CEC contained in the biochars. Incorporation of peanut straw char which itself contained more CEC and alkalinity induced more increase in soil CEC, and thus greater increase in pH buffering capacity compared with canola straw char. At 5% of peanut straw char added, soil CEC increased by 80.2%, 51.3%, and 82.8% for Ultisol from Liuzhou, Oxisol from Chengmai and Ultisol from Kunlun, respectively, and by 19.8%, 19.6%, and 32.8% with 5% of canola straw char added, respectively; and correspondingly for these soils, the pH buffering capacity increased by 73.6%, 92.0%, and 123.2% with peanut straw char added; and by 31.3%, 25.6%, and 52.3% with canola straw char added, respectively. Protonation

  19. New inoculants on maize silage fermentation

    Directory of Open Access Journals (Sweden)

    Fábia Giovana do Val de Assis

    2014-08-01

    Full Text Available The objective of this study was to evaluate the effect of bacterial inoculants at two inoculation rates on chemical and biological characteristics of maize silage. The treatments consisted of two inoculating rates (5 and 6 log cfu g-1 of forage for each strain of lactic acid bacteria (LAB identified as Lactobacillus buchneri, L. hilgardii, or L. plantarum. The maize was ensiled in experimental PVC silos. Samples were taken for the determination of the contents of dry matter (DM, crude protein (CP, neutral detergent fiber (NDF, water-soluble carbohydrates (WSC, organic acids and alcohols, for the evaluation of the populations of lactic acid bacteria, yeasts, filamentous fungi, and for the determination of pH values during ensilage and after 30 or 90 days of fermentation. The doses of inoculants did not promote significant differences on the evaluated characteristics. There was effect of inoculants on acetic acid, 1.2-propanediol, LAB population, filamentous fungi, and pH value. No significant influence of the treatments with inoculants was observed in the variables DM, WSC, CP, lactic acid concentrations, or ethanol. The maximum temperature, i.e., the time to achieve the maximum temperature (TMT and aerobic stability (AS, was not influencied by treatments. However, a decrease in maximum temperature, an increase in TMT, and improvement in the AS were observed after 90 days of fermentation. These results proved the advantage of microbial inoculation. The treatments influenced LAB populations and filamentous fungi, but no effect was observed on the yeast population. The best inoculation dose is 6 cfu g-1 of forage because it provides higher reduction of filamentous fungi in maize silage, thereby decreasing the aerobic deterioration by these microorganisms.

  20. The influence of pH adjustment on kinetics parameters in tapioca wastewater treatment using aerobic sequencing batch reactor system

    Science.gov (United States)

    Mulyani, Happy; Budianto, Gregorius Prima Indra; Margono, Kaavessina, Mujtahid

    2018-02-01

    The present investigation deals with the aerobic sequencing batch reactor system of tapioca wastewater treatment with varying pH influent conditions. This project was carried out to evaluate the effect of pH on kinetics parameters of system. It was done by operating aerobic sequencing batch reactor system during 8 hours in many tapioca wastewater conditions (pH 4.91, pH 7, pH 8). The Chemical Oxygen Demand (COD) and Mixed Liquor Volatile Suspended Solids (MLVSS) of the aerobic sequencing batch reactor system effluent at steady state condition were determined at interval time of two hours to generate data for substrate inhibition kinetics parameters. Values of the kinetics constants were determined using Monod and Andrews models. There was no inhibition constant (Ki) detected in all process variation of aerobic sequencing batch reactor system for tapioca wastewater treatment in this study. Furthermore, pH 8 was selected as the preferred aerobic sequencing batch reactor system condition in those ranging pH investigated due to its achievement of values of kinetics parameters such µmax = 0.010457/hour and Ks = 255.0664 mg/L COD.

  1. Secondary elements of blood pH variation can influence the effort effectiveness based on adaptive changes within a group of elite athletes.

    Science.gov (United States)

    Martin, Ştefan Adrian; Tomescu, Valeriu; Voidăzan, Septimiu

    2016-01-01

    pH is the direct indicator of the body reaction following the activities performed. Establishing precise correlations between pH and blood biochemical parameters might support the balancing of values during periods of marked physical activity. We conducted a case study in a group of elite rowers. Twelve athletes were included in the study. Monitoring was carried out by collecting biological samples several times a day: in the morning, 80 minutes pre-workout, 12 hours after the last physical effort performed, at two different times, 10 days apart. Determinations were aimed at adapting the reported biochemical parameters depending on the effort performed. The following parameters were monitored: pH, HCO3, pCO2, pO2, BE, SBE, SBC, Ca++, Mg++, LDH, GPT, T-Pro, and Alb. The mean value of pH found in athletes was 7.41±0.024. The value obtained was significantly correlated to biochemical parameters such as BE (2.32±1.79), SBC (1.67±1.45), SBE (2.70±1.75). However, bicarbonate (HCO3) was statistically significantly related with SBE, SBC, SBE, and pO2, but did not present a strong association with the pH value (p=0.094). However, values such as Alb, Ca++, LDH, BE, SBC are related to pH value as a result of variations in the data submitted. The processed data evidence the fact that blood pH, in this case, is significantly influenced by a number of indices that correlate energy system activity, individual adaptation to effort, and the recovery process. The parameters under investigation (SBE, SBC, SBE, CPK, LDH) are associated with pH changes that could confirm the recovery efficiency of the athlete, along with a possible metabolic acidosis/alkalosis.

  2. Influence of dental plaque pH on caries status and salivary microflora in children following comprehensive dental care under general anesthesia

    Directory of Open Access Journals (Sweden)

    Yng-Tzer J. Lin

    2018-03-01

    Full Text Available Background/purpose: There is no report in examining dental plaque pH after dental care under general anesthesia. This study investigated the effects of comprehensive dental rehabilitation under general anesthesia on the oral environment of children with severe early childhood caries (S-ECC and the influence of dental plaque pH on caries recurrence and salivary microflora. Materials and methods: Thirty-seven children (mean age, 51.08 ± 9.68 months with S-ECC who underwent comprehensive dental treatment under general anesthesia were selected. Caries index, plaque pH, and Streptococcus mutans (SM and Lactobacillus (LB counts were evaluated during the initial examination and 6-month and 12-month follow-ups. Results: The plaque pH was significantly greater at the 6-month follow-up examination than at the initial examination (P = 0.006 and at the 12-month follow-up (P = 0.002, but there was no significant difference in plaque pH between the initial examination and the 12-month follow-up (P = 0.942. SM and LB counts at the sixth and twelfth months were significantly lower than the initial counts (P  0.05. Conclusion: The comprehensive dental rehabilitation under general anesthesia for children with S-ECC caused a temporary significant increase in the plaque pH at the sixth month and a significant reduction in the salivary microflora during the 12-month follow-up. Plaque pH did not demonstrate any strong correlations with caries status and salivary microflora in children with S-ECC. Keywords: caries status, plaque pH, salivary microflora

  3. The influence of virus infection on the extracellular pH of the host cell detected on cell membrane

    Directory of Open Access Journals (Sweden)

    Hengjun Liu

    2016-08-01

    Full Text Available Influenza virus infection can result in changes in the cellular ion levels at 2–3 hours post-infection. More H+ is produced by glycolysis, and the viral M2 proton channel also plays a role in the capture and release of H+ during both viral entry and egress. Then the cells might regulate the intracellular pH by increasing the export of H+ from the intracellular compartment. Increased H+ export could lead indirectly to increased extracellular acidity. To detect changes in extracellular pH of both virus-infected and uninfected cells, pH sensors were synthesized using polystyrene beads (1μm containing Rhodamine B and Fluorescein isothiocyanate (FITC. The fluorescence intensity of FITC can respond to both pH and temperature. So Rhodamine B was also introduced in the sensor for temperature compensation. Then the pH can be measured after temperature compensation. The sensor was adhered to cell membrane for extracellular pH measurement. The results showed that the multiplication of influenza virus in host cell decreased extracellular pH of the host cell by 0.5–0.6 in 4 hours after the virus bound to the cell membrane, compared to that in uninfected cells. Immunostaining revealed the presence of viral PB1 subunits in the nucleus of virus-bound cells that exhibited extracellular pH changes, but no PB1 subunits are detected in virus-unbound cells where the extracellular pH remained constant.

  4. Influence of molecular weight and pH on adsorption of chitosan at the surface of large and giant vesicles.

    Science.gov (United States)

    Quemeneur, Francois; Rinaudo, Marguerite; Pépin-Donat, Brigitte

    2008-01-01

    This paper describes the mechanisms of adsorption of chitosan, a positively charged polyelectrolyte, on the DOPC lipid membrane of large and giant unilamellar vesicles (respectively, LUVs and GUVs). We observe that the variation of the zeta potential of LUVs as a function of chitosan concentration is independent on the chitosan molecular weight (Mw). This result is interpreted in terms of electrostatic interactions, which induce a flat adsorption of the chitosan on the surface of the membrane. The role of electrostatic interactions is further studied by observing the variation of the zeta potential as a function of the chitosan concentration for two different charge densities tuned by the pH. Results show a stronger chitosan-membrane affinity at pH 6 (lipids are negatively charged, and 40% chitosan amino groups are protonated) than at pH 3.4 (100% of protonated amino groups but zwitterionic lipids are positively charged) which confirms that adsorption is of electrostatic origin. Then, we investigate the stability of decorated LUVs and GUVs in a large range of pH (6.0 pH variation of the zeta potential as a function of the pH (2.0 pH pH pH > 10.0, in the absence of chitosan, the vesicles present complex shapes, contrary to the chitosan-decorated vesicles which remain spherical, confirming thus that chitosan remains adsorbed on vesicles in basic conditions up to pH = 12.0. These results, in addition with our previous data, show that the chitosan-decorated vesicles are stable over a very broad range of pH (2.0 pH < 12.0), which holds promise for their in vivo applications. Finally, the quantification of the chitosan adsorption on a LUV membrane is performed by zeta potential and fluorescence measurements. The fraction of membrane surface covered by chitosan is estimated to be lower than 40 %, which corresponds to the formation of a flat layer of chitosan on the membrane surface on an electrostatic basis.

  5. Influence of pH, temperature and thermal treatment on site corrosion of SAE 304 steel in chlorinated solutions

    International Nuclear Information System (INIS)

    Konrad, I.B.

    1982-01-01

    The electrochemical behaviour and fracture morphology of homogenized and sensitized type SAE 304 stainless steel U bent specimens, in 3% NaCl solution, at pH=2.0 and pH=7.0 both at room temperature and 100 0 C was studied. Polarization curves, galvanostatic and potentiostatic experiments were run. It could be observed that high temperature and low pH favour transgranular cracking and longer sensitization times lower fracture time and tend to give rise to intergranular fracture. Light sensitization can produce transgranular cracking even at room temperature, when the homogenized alloy does not present stress-corrosion cracking for the same condition. (Author) [pt

  6. Fermentation Industry.

    Science.gov (United States)

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

    1978-01-01

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

  7. 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.

  8. Anti-biofilm potential of phenolic acids: the influence of environmental pH and intrinsic physico-chemical properties.

    Science.gov (United States)

    Silva, Sara; Costa, Eduardo M; Horta, Bruno; Calhau, Conceição; Morais, Rui M; Pintado, M Manuela

    2016-09-13

    Phenolic acids are a particular group of small phenolic compounds which have exhibited some anti-biofilm activity, although the link between their activity and their intrinsic pH is not clear. Therefore, the present work examined the anti-biofilm activity (inhibition of biomass and metabolic activity) of phenolic acids in relation to the environmental pH, as well as other physico-chemical properties. The results indicate that, while Escherichia coli was not inhibited by the phenolic acids, both methicillin resistant Staphylococcus aureus and methicillin resistant Staphylococcus epidermidis were susceptible to the action of all phenolic acids, with the pH playing a relevant role in the activity: a neutral pH favored MRSE inhibition, while acidic conditions favored MRSA inhibition. Some links between molecular polarity and size were associated only with their potential as metabolic inhibitors, with the overall interactions hinting at a membrane-based mechanism for MRSA and a cytoplasmic effect for MRSE.

  9. Influence of Bath Composition at Acidic pH on Electrodeposition of Nickel-Layered Silicate Nanocomposites for Corrosion Protection

    Directory of Open Access Journals (Sweden)

    Jeerapan Tientong

    2013-01-01

    Full Text Available Nickel-layered silicates were electrochemically deposited from acidic bath solutions. Citrate was used as a ligand to stabilize nickel (II ions in the plating solution. The silicate, montmorillonite, was exfoliated by stirring in aqueous solution over 24 hours. The plating solutions were analyzed for zeta-potential, particle size, viscosity, and conductivity to investigate the effects of the composition at various pHs. The solution particles at pH 2.5 (−22.2 mV and pH 3.0 (−21.9 mV were more stable than at pH 1.6 (−10.1 mV as shown by zeta-potential analysis of the nickel-citrate-montmorillonite plating solution. Ecorr for the films ranged from −0.32 to −0.39 V with varying pH from 1.6 to 3.0. The films were immersed in 3.5% NaCl and the open circuit potential monitored for one month. The coatings deposited at pH 3.0 were stable 13 days longer in the salt solution than the other coatings. X-ray diffraction showed a change in the (111/(200 ratio for the coatings at the various pHs. The scanning electron microscopy and hardness results also support that the electrodeposition of nickel-montmorillonite at pH 3.0 (234 GPa had improved hardness and morphology compared to pH 2.5 (174 GPa and pH 1.6 (147 GPa.

  10. Influence of the alloying elements vanadium, chromium and carbon on the electrochemical behavior of uranium in media with a pH 13 or a pH acid

    International Nuclear Information System (INIS)

    Pommier, Gerard; Jouve, Gerard; Lacombe, Paul.

    1976-06-01

    The electrochemical properties of uranium alloys with low vanadium and chromium contents were studied in aqueous medium for different pH values of the solution (pH between 0 and 5 in H 2 SO 4 medium and pH=13 in NaOH medium). In acid medium, the study of the behavior of the two types of alloys carried out by the potentiokinetic method is described. The specific role of chromium concerning the anodic process is demonstrated and the influence of vanadium in specimens of same nominal vanadium contents but different carbon contents is revealed by the modification of the reduction overvoltage of water. In basic medium, the electrochemical study was supported by an optical method of determining the relative growth kinetics of the films in situ and continuously. At lower values of potential, the growth of an oxide film of UO 2 with linear growth kinetics is demonstrated; at higher values of potential a system of two layers is observed and its evolution is followed kinematically. The film initially formed is constituted of an oxide UO 3 2H 2 O, and its growth is linear, then a film of UO 2 develops underneath. A structural evolution of the superficial film is then observed, an evolution which leads to its cracking after breakdown. These phenomena were followed by electron microscopy using a technic of two stage replicas [fr

  11. Influence of Wheat and Maize Starch on Fermentation in the Rumen, Duodenal Nutrient Flow and Nutrient Digestibility

    Directory of Open Access Journals (Sweden)

    Milan Šimko

    2010-01-01

    Full Text Available We investigated the effects of feeding diets with different starch sources on fermentation in the rumen, duodenal nutrient flow and nutrient digestibility. The basis of the diets was maize silage and alfalfa hay supplemented with wheat meal in diet W, or maize meal in diet M. The experiment was performed on four Black-Spotted bulls with mean live weight of 525 kg, which were fed twice daily at 06.30 and 18.30 h. Experimental animals were fitted with ruminal fistulae and duodenal T-shaped cannulae. Cr2O3 was used as a marker of nutrient flow to the duodenum. Rations were formulated so that the ratio of starch to crude fibre (CF was 2.1:1 and the percentage of CF was maintained at 17% (DM. Duodenal chymus was collected at 2-h time intervals. Starch origin significantly affected ruminal fermentation. Concentration of propionic, butyric and lactic acid was higher with wheat than with maize meal. When the maize meal was the source of starch there was a significantly higher flow of fat, CF, nitrogen-free extract, and starch into duodenum. Differences in duodenal flow of crude protein were not significant across the starch sources. Intake of wheat meal or maize meal increased duodenal flow relative to intake by 33% or 42 % respectively. The apparent digestibility of dry matter (76 ± 2%, crude protein (67 ± 0.9%, CF (64 ± 1.9%, nitrogen-free extract (82 ± 1.5% and organic matter (76 ± 1.3% was significantly higher by offering wheat meal.

  12. CARACTERISATION DE RESEAUX DE POLYMERES RETICULES ACRYLIQUES ETUDE DE L’INFLUENCE DES PARAMETRES DE PH DES SOLVANTS ET DE TEMPERATURE

    OpenAIRE

    HAMRI, Salah

    2009-01-01

    La préparation des solutions de PH différents, ainsi que la synthèse des réseaux de poly(acrylate de nbutyle)( PABu) et de poly(acrylate de 2-éthylhexyl)(PEHA), par photo polymérisation, constitue la première étape de notre travail, Le comportement de gonflement de réseaux réticulés acryliques l’ABu et l’EHA a été étudié en fonction de trois paramètres : le PH du milieu, le taux de réticulation et la température, Suivant les courbes que nous ayons obtenues, l’influence du PH reste...

  13. Influência do pH da solução extrativa no teor de antocianinas em frutos de morango Influence of the extraction solution pH on the content of anthocyanins in strawberry fruits

    Directory of Open Access Journals (Sweden)

    Celso Luiz Bordignon Jr.

    2009-03-01

    Full Text Available Nos últimos anos, os estudos sobre a composição química do fruto do morangueiro vêm ganhando destaque devido ao seu elevado consumo e às atividades biológicas atribuídas a ele. Além disso, os principais metabólitos secundários encontrados nesses frutos são as antocianinas, compostos responsáveis pela intensa coloração vermelha e amplamente utilizados como corantes naturais pela indústria alimentícia. Neste trabalho, foram preparados diferentes extratos de frutos de morango com a cultivar Oso Grande, com o intuito de verificar a influência do pH no perfil espectroscópico do extrato e no teor de antocianos. O extrato em pH 1,0 forneceu um perfil clássico para antocianinas na análise por espectroscopia no ultravioleta, assim como um maior teor de antocianinas nos frutos frescos devido a uma extração mais eficiente das substâncias de interesse.Recently, the study on the chemical composition of the strawberry fruit has been recognized in view of its increased consumption and biological activities. Moreover, the main secondary metabolites found in strawberry fruits are anthocyanins, which are the compounds responsible for the intense red color of the fruit and are widely used as natural colorants by the food industry. In this work, were prepared different extracts with strawberry fruits of the cultivar Oso Grande in order to verify the pH influence on the spectroscopic profile of the strawberry extracts and on the content of anthocyanins. The results indicate that at pH 1,0 the extract showed a classic profile to anthocyanins through ultraviolet spectra analysis and a higher content of anthocyanins in fresh fruits.

  14. Analysis on the influence of rainfall and mine water ratio against pH in East pit 3 West Banko coal mine

    Directory of Open Access Journals (Sweden)

    Rochyani Neny

    2017-01-01

    Full Text Available In the coal mining area, the pH of mine water is found tend to low and acids. In order to increase the pH, it is important to consider the treatment of acid mine drainage using lime, due the indicators of pollution. This work is focused on the influence of rainfall volume on the pH of acid mine drainage. This research conducted using a ratio of mine water and rainfall water that varies in the 9 (nine conditions, respectively: 1: 1, 1: 2, 1: 3, 1: 4 and 1: 5 and 5: 4, 5: 3 , 5: 2 and 5: 1. The results were then measured and tested with statistical analysis. The ratio of rainfall and mine water showed a significant effect on the pH. The higher of the rainfall lead to increase pH. This condition will affect the water neutralization process using lime where there are some possible differences on dose of lime needed to neutralized the acid mine drainage in the rainy season and dry season.

  15. Challenges in industrial fermentation technology research

    DEFF Research Database (Denmark)

    Formenti, Luca Riccardo; Nørregaard, Anders; Bolic, Andrijana

    2014-01-01

    Industrial fermentation processes are increasingly popular, and are considered an important technological asset for reducing our dependence on chemicals and products produced from fossil fuels. However, despite their increasing popularity, fermentation processes have not yet reached the same...... engineering challenges: scaling up and scaling down fermentation processes, the influence of morphology on broth rheology and mass transfer, and establishing novel sensors to measure and control insightful process parameters. The greatest emphasis is on the challenges posed by filamentous fungi, because...

  16. The influence of surface modification, coating agents and pH value of aqueous solutions on physical properties of magnetite nanoparticles investigated by ESR method

    Energy Technology Data Exchange (ETDEWEB)

    Dobosz, Bernadeta, E-mail: benia@amu.edu.pl [Medical Physics Division, Faculty of Physics, Adam Mickiewicz University, Umultowska 85, 61-614 Poznań (Poland); Krzyminiewski, Ryszard [Medical Physics Division, Faculty of Physics, Adam Mickiewicz University, Umultowska 85, 61-614 Poznań (Poland); Kurczewska, Joanna; Schroeder, Grzegorz [Faculty of Chemistry, Adam Mickiewicz University, Umultowska 89B, 61-614 Poznań (Poland)

    2017-05-01

    The article presents the results of electron spin resonance (ESR) studies for aqueous solutions of functionalized superparamagnetic iron(II,III) oxide nanoparticles. The samples studied differed in type of organic ligands at the magnetite surface, type of coating agent and pH value of aqueous solutions. The ESR spectra of the samples were obtained at room temperature and at 230 K. The field cooling (FC) experiment was performed for selected samples, and the effective anisotropy field (H{sub K2}) and the first order magnetocrystalline anisotropy constant (K{sub 1}) was calculated. The process of the nanoparticles diffusion in different environments (human blood, human serum) forced by an inhomogeneous magnetic field was monitored and their interactions with different solvents have been discussed. It has been shown that ESR method is useful to observe the impact of organic ligands at the magnetite surface, type of coating agent and pH value of aqueous solutions on the properties of iron(II,III) oxide nanoparticles. - Highlights: • The influence of different organic ligands, coatings and pH values of aqueous solutions on the physical properties of the magnetite nanoparticles studied by ESR method. • Nanoparticles diffusion forced by inhomogeneous magnetic field monitored by ESR and explained. • A narrow line separated in ESR spectra by CREM. • The influence of different coatings and pH values of aqueous solutions on ESR spectra of TEMPO attached to the magnetite core.

  17. Influence of pH on the transport of silver nanoparticles in saturated porous media: laboratory experiments and modeling

    Energy Technology Data Exchange (ETDEWEB)

    Flory, Jason; Kanel, Sushil R., E-mail: sushil.kanel.ctr@afit.edu; Racz, LeeAnn [Air Force Institute of Technology, Department of Systems and Engineering Management (United States); Impellitteri, Christopher A. [U.S. Environmental Protection Agency (United States); Silva, Rendahandi G. [U.S. EPA Test and Evaluation Facility, National Risk Management Research Laboratory, U.S. Environmental Protection Agency, Shaw Environmental and Infrastructure (United States); Goltz, Mark N., E-mail: mark.goltz@afit.edu [Air Force Institute of Technology, Department of Systems and Engineering Management (United States)

    2013-03-15

    Given the ubiquity of silver nanoparticles (AgNPs) and their potential for toxic effects on both humans and the environment, it is important to understand their environmental fate and transport. The purpose of this study is to gain information on the transport properties of commercial AgNP suspensions in a glass bead-packed column under saturated flow conditions at different solution pH levels. Commercial AgNPs were characterized using high-resolution transmission electron microscopy, dynamic light scattering, X-ray photoelectron spectroscopy, ultraviolet visible spectroscopy, Fourier transform infrared spectroscopy, thermogravimetric analysis, and X-ray diffraction. Transport data were collected at different pH levels (4, 6.5, 9, and 11) at fixed ionic strength. Capture of AgNPs increased as the pH of the solution increased from 4 to 6.5. Further increase in pH to 9 and 11 decreased the attachment of AgNPs to the glass beads. AgNP concentration versus time breakthrough data were simulated using an advection-dispersion model incorporating both irreversible and reversible attachment. In particular, a reversible attachment model is required to simulate breakthrough curve tailing at near neutral pH, when attachment is most significant. The laboratory and modeling study reveals that for natural groundwaters, AgNP transport in porous media may be retarded due to capture; but ultimately, most of the mass may be slowly released over time.

  18. Alkaline cyanide degradation by Pseudomonas pseudoalcaligenes CECT5344 in a batch reactor. Influence of pH

    International Nuclear Information System (INIS)

    Huertas, M.J.; Saez, L.P.; Roldan, M.D.; Luque-Almagro, V.M.; Martinez-Luque, M.; Blasco, R.; Castillo, F.; Moreno-Vivian, C.; Garcia-Garcia, I.

    2010-01-01

    Water containing cyanide was biologically detoxified with the bacterial strain Pseudomonas pseudoalcaligenes CECT5344 in a batch reactor. Volatilization of toxic hydrogen cyanide (HCN) was avoided by using an alkaline medium for the treatment. The operational procedure was optimized to assess cyanide biodegradation at variable pH values and dissolved oxygen concentrations. Using an initial pH of 10 without subsequent adjustment allowed total cyanide to be consumed at a mean rate of approximately 2.81 mg CN - L -1 O.D. -1 h -1 ; however, these conditions posed a high risk of HCN formation. Cyanide consumption was found to be pH-dependent. Thus, no bacterial growth was observed with a controlled pH of 10; on the other hand, pH 9.5 allowed up to 2.31 mg CN - L -1 O.D. -1 h -1 to be converted. The combination of a high pH and a low dissolved oxygen saturation (10%) minimized the release of HCN. This study contributes new basic knowledge about this biological treatment, which constitutes an effective alternative to available physico-chemical methods for the purification of wastewater containing cyanide or cyano-metal complexes.

  19. Alkaline cyanide degradation by Pseudomonas pseudoalcaligenes CECT5344 in a batch reactor. Influence of pH

    Energy Technology Data Exchange (ETDEWEB)

    Huertas, M.J., E-mail: mjhuertas@us.es [Instituto de Bioquimica Vegetal y Fotosintesis, CSIC-Universidad de Sevilla Avda Americo Vespucio, 49, 41092 Sevilla (Spain); Saez, L.P.; Roldan, M.D.; Luque-Almagro, V.M.; Martinez-Luque, M. [Departamento de Bioquimica y Biologia Molecular, Edificio Severo Ochoa, 1a Planta, Campus de Rabanales, Universidad de Cordoba, 14071 Cordoba (Spain); Blasco, R. [Departamento de Bioquimica y Biologia Molecular y Genetica, Facultad de Veterinaria, Universidad de Extremadura, 11071 Caceres (Spain); Castillo, F.; Moreno-Vivian, C. [Departamento de Bioquimica y Biologia Molecular, Edificio Severo Ochoa, 1a Planta, Campus de Rabanales, Universidad de Cordoba, 14071 Cordoba (Spain); Garcia-Garcia, I. [Departamento de Ingenieria Quimica, Edificio Marie Curie, Campus de Rabanales, Universidad de Cordoba, 14071 Cordoba (Spain)

    2010-07-15

    Water containing cyanide was biologically detoxified with the bacterial strain Pseudomonas pseudoalcaligenes CECT5344 in a batch reactor. Volatilization of toxic hydrogen cyanide (HCN) was avoided by using an alkaline medium for the treatment. The operational procedure was optimized to assess cyanide biodegradation at variable pH values and dissolved oxygen concentrations. Using an initial pH of 10 without subsequent adjustment allowed total cyanide to be consumed at a mean rate of approximately 2.81 mg CN{sup -} L{sup -1} O.D.{sup -1} h{sup -1}; however, these conditions posed a high risk of HCN formation. Cyanide consumption was found to be pH-dependent. Thus, no bacterial growth was observed with a controlled pH of 10; on the other hand, pH 9.5 allowed up to 2.31 mg CN{sup -} L{sup -1} O.D.{sup -1} h{sup -1} to be converted. The combination of a high pH and a low dissolved oxygen saturation (10%) minimized the release of HCN. This study contributes new basic knowledge about this biological treatment, which constitutes an effective alternative to available physico-chemical methods for the purification of wastewater containing cyanide or cyano-metal complexes.

  20. Influence of bismuth oxide concentration on the pH level and biocompatibility of white Portland cement.

    Science.gov (United States)

    Marciano, Marina Angélica; Garcia, Roberto Brandão; Cavenago, Bruno Cavalini; Minotti, Paloma Gagliardi; Midena, Raquel Zanin; Guimarães, Bruno Martini; Ordinola-Zapata, Ronald; Duarte, Marco Antonio Hungaro

    2014-01-01

    To investigate if there is a relation between the increase of bismuth oxide and the decrease of pH levels and an intensification of toxicity in the Portland cement. White Portland cement (WPC) was mixed with 0, 15, 20, 30 and 50% bismuth oxide, in weight. For the pH level test, polyethylene tubes were filled with the cements and immersed in Milli-Q water for 15, 30 and 60 days. After each period, the increase of the pH level was assessed. For the biocompatibility, two polyethylene tubes filled with the cements were implanted in ninety albino rats (n=6). The analysis of the intensity of the inflammatory infiltrate was performed after 15, 30 and 60 days. The statistical analysis was performed using the Kruskal-Wallis, Dunn and Friedman tests for the pH level and the Kruskal-Wallis and Dunn tests for the biological analysis (p0.05). For the inflammatory infiltrates, no significant statistical differences were found among the groups in each period (p>0.05). The 15% WPC showed a significant decrease of the inflammatory infiltrate from 15 to 30 and 60 days (pPortland cement did not affect the pH level and the biological response. The concentration of 15% of bismuth oxide resulted in significant reduction in inflammatory response in comparison with the other concentrations evaluated.

  1. Influence of bismuth oxide concentration on the pH level and biocompatibility of white Portland cement

    Directory of Open Access Journals (Sweden)

    Marina Angélica MARCIANO

    2014-07-01

    Full Text Available Objectives: To investigate if there is a relation between the increase of bismuth oxide and the decrease of pH levels and an intensification of toxicity in the Portland cement. Material and Methods: White Portland cement (WPC was mixed with 0, 15, 20, 30 and 50% bismuth oxide, in weight. For the pH level test, polyethylene tubes were filled with the cements and immersed in Milli-Q water for 15, 30 and 60 days. After each period, the increase of the pH level was assessed. For the biocompatibility, two polyethylene tubes filled with the cements were implanted in ninety albino rats (n=6. The analysis of the intensity of the inflammatory infiltrate was performed after 15, 30 and 60 days. The statistical analysis was performed using the Kruskal-Wallis, Dunn and Friedman tests for the pH level and the Kruskal-Wallis and Dunn tests for the biological analysis (p0.05. For the inflammatory infiltrates, no significant statistical differences were found among the groups in each period (p>0.05. The 15% WPC showed a significant decrease of the inflammatory infiltrate from 15 to 30 and 60 days (p<0.05. Conclusions: The addition of bismuth oxide into Portland cement did not affect the pH level and the biological response. The concentration of 15% of bismuth oxide resulted in significant reduction in inflammatory response in comparison with the other concentrations evaluated.

  2. A statistically based mapping of the influence of geology and land use on soil pH

    DEFF Research Database (Denmark)

    Balstrøm, Thomas; Breuning-Madsen, Henrik; Krüger, Johannes

    2013-01-01

    . The data have been analysed using statistical spatial analysis methods, and a model has been erected demonstrating areas of homogeneous low, high, or inhomogeneous pH values relative to deposits from different ice advances and regional variations in land use. The investigation shows that the major part......The purpose of this paper is to investigate the geographical distribution of pH values in Danish soils of different ages representing the main Saalian and Weichselian ice advances. The investigation is based on soil sampling from top- and subsoils in soil profiles located in a nationwide 7-km grid...... of Jutland is characterized by low pH values in the topsoils and subsoils compared to the islands east of the peninsula. This corresponds with the maximum extension of the Weichselian Young Baltic Ice Cap. A Hot Spot analysis carried out on regional and local scales shows that most of the Danish islands form...

  3. The influence of pH on gas-liquid mass transfer in non-Newtonian fluids

    Directory of Open Access Journals (Sweden)

    Li Shaobai

    2017-01-01

    Full Text Available In this study, the effect of pH on the mass transfer of oxygen bubble swarms in non-Newtonian fluids was experimentally studied. The volumetric liquid side mass transfer coefficient (kLa, liquid side mass transfer coefficient (kL, and specific interfacial area (a were investigated. The pH was regulated by the addition of hydrochloric acid and sodium hydroxide (NaOH. It was found that the kLa increased with the gas flow rate increasing and decreased with the apparent viscosity of the liquid increasing. In the case of pH 7 was attributed to the decomposition of the Xanthan molecular structure by the hydroxyl of NaOH.

  4. Influence of soil pH on the toxicity of zinc oxide nanoparticles to the terrestrial isopod Porcellionides pruinosus.

    Science.gov (United States)

    Tourinho, Paula S; van Gestel, Cornelis A M; Lofts, Stephen; Soares, Amadeu M V M; Loureiro, Susana

    2013-12-01

    The effects of soil pH on the toxicity of ZnO nanoparticles (NPs) to the terrestrial isopod Porcellionides pruinosus were evaluated. Isopods were exposed to a natural soil amended with CaCO3 to reach 3 different pH(CaCl2) levels (4.5, 6.2, and 7.3) and to standard LUFA 2.2 soil (pH 5.5) spiked with ZnO NPs (30 nm), non-nano ZnO (200 nm), and ionic Zn as ZnCl₂. Toxicity was expressed based on total Zn concentration in soil, as well as total Zn and free Zn²⁺ ion concentrations in porewater. Compared with ZnO-spiked soils, the ZnCl₂-spiked soils had lower pH and higher porewater Ca²⁺ and Zn levels. Isopod survival did not differ between Zn forms and soils, but survival was higher for isopods exposed to ZnO NPs at pH 4.5. Median effect concentrations (EC50s) for biomass change showed similar trends for all Zn forms in all soils, with higher values at intermediate pH. Median lethal concentration (LC50) and EC50 values based on porewater Zn or free Zn ion concentrations were much lower for ZnO than for ionic zinc. Zn body concentrations increased in a dose-related manner, but no effect of soil pH was found. It is suggested not only that dissolved or free Zn in porewater contributed to uptake and toxicity, but also that oral uptake (i.e., ingestion of soil particles) could be an important additional route of exposure. © 2013 SETAC.

  5. The influence of pH on gas-liquid mass transfer in non-Newtonian fluids

    OpenAIRE

    Li Shaobai; Fan Jungeng; Xu Shuang; Li Rundong; Luan Jingde

    2017-01-01

    In this study, the effect of pH on the mass transfer of oxygen bubble swarms in non-Newtonian fluids was experimentally studied. The volumetric liquid side mass transfer coefficient (kLa), liquid side mass transfer coefficient (kL), and specific interfacial area (a) were investigated. The pH was regulated by the addition of hydrochloric acid and sodium hydroxide (NaOH). It was found that the kLa increased with the gas flow rate increasing and decreased with the apparent viscosity of the liqui...

  6. The influence of temperature and pH on the growth of Rickettsia conorii in irradiated mammalian cells

    International Nuclear Information System (INIS)

    Oaks, S.C.Jr.; Osterman, J.V.

    1979-01-01

    The temperature range for optimum growth of Rickettsia conorii in suspension culture of gamma-irradiated L cells was 32 to 38 degC, resulting in rickettsial doubling times between 4.1 and 6.0 hrs. An asynchronous release of Rickettsia conorii from host cells was suggested by the constant increase in percent cells infected over a 36 hrs period. Rickettsial growth was optimal at neutral to slightly alkaline extracellular pH levels. A moderately acidic pH, however, resulted in an increase in doubling time from 4.1 to 7.8 hrs. (author)

  7. Lactic acid fermentation of crude sorghum extract

    Energy Technology Data Exchange (ETDEWEB)

    Samuel, W.A.; Lee, Y.Y.; Anthony, W.B.

    1980-04-01

    Crude extract from sweet sorghum supplemented with vetch juice was utilized as the carbohydrate source for fermentative production of lactic acid. Fermentation of media containing 7% (w/v) total sugar was completed in 60-80 hours by Lactobacillus plantarum, product yield averaging 85%. Maximum acid production rates were dependent on pH, initial substrate distribution, and concentration, the rates varying from 2 to 5 g/liter per hour. Under limited medium supplementation the lactic acid yield was lowered to 67%. The fermented ammoniated product contained over eight times as much equivalent crude protein (N x 6.25) as the original medium. Unstructured kinetic models were developed for cell growth, lactic acid formation, and substrate consumption in batch fermentation. With the provision of experimentally determined kinetic parameters, the proposed models accurately described the fermentation process. 15 references.

  8. Influence of storage solution on enamel demineralization submitted to pH cycling Influência da solução de armazenagem na desmineralização do esmalte submetido à ciclagem de pH

    Directory of Open Access Journals (Sweden)

    Juliana Silva Moura

    2004-09-01

    Full Text Available Extracted human teeth are frequently used for research or educational purposes. Therefore, it is necessary to store them in disinfectant solutions that do not alter dental structures. Thus, this study evaluated the influence of storage solution on enamel demineralization. For that purpose, sixty samples were divided into the following groups: enamel stored in formaldehyde (F1, stored in thymol (T1, stored in formaldehyde and submitted to pH cycling (F2, stored in thymol and submitted to pH cycling (T2. All samples were evaluated by cross-sectional microhardness analysis and had their percentage of mineral volume versus micrometer (integrated area determined. Differences between groups were found up to 30-µm depth from the enamel surface (p Dentes humanos extraídos são freqüentemente utilizados para propósitos educacionais ou de pesquisa. Desta forma, é necessário o armazenamento dos mesmos em soluções desinfetantes que não alterem a estrutura dental. Para tanto, sessenta espécimes foram divididos nos seguintes grupos: esmalte armazenado em formol (F1, armazenado em timol (T1, armazenado em formol e submetido à ciclagem de pH (F2 e armazenado em timol e submetido à ciclagem de pH (T2, sendo avaliados por meio de análise de microdureza longitudinal e tiveram a porcentagem de volume mineral pro micrômetro determinada. Diferenças entre os grupos foram encontradas até a profundidade de 30µm da superfície do esmalte (p<0,05, onde o grupo mais desmineralizado era T2. Foi concluído que a solução de armazenagem influenciou na reação do substrato dental a um desafio cariogênico, sugerindo que o formaldeído pode aumentar a resistência do esmalte à desmineralização promovida pelo modelo de ciclagem de pH, quando comparado à desmineralização ocorrida no esmalte armazenado em timol.

  9. Microwave synthesis of delaminated acid saponites using quaternary ammonium salt or polymer as template. Study of pH influence

    NARCIS (Netherlands)

    Gebretsadik, Fiseha B.; Mance, Deni; Baldus, Marc; Salagre, Pilar; Cesteros, Yolanda

    2015-01-01

    Mesoporous saponites were prepared at pH8 and 13 without and with template (surfactant or polymer) at 453K and autogenic pressure using microwaves or conventional oven during the hydrothermal ageing treatment. Acidity was obtained by calcination of the NH4-form. The effect of dilution

  10. Influence of prebiotics on Lactobacillus reuteri death kinetics under sub-optimal temperatures and pH.

    Science.gov (United States)

    Altieri, Clelia; Iorio, Maria Clara; Bevilacqua, Antonio; Sinigaglia, Milena

    2016-01-01

    Eaten foodstuffs are usually fortified with prebiotic ingredients, such as inulin and oligofructose (FOS). The main goal of this study was to evaluate the combined effects of inulin and FOS with either suboptimal pH or storage temperature on the viability of Lactobacillus reuteri DSM 20016. Data were modeled through Weibull equation for the evaluation of the microbiological shelf life and the survival time. Prebiotics enhanced the microbiological shelf life and enhanced the survival time of the target bacterium. The use of the factorial ANOVA highlighted that inulin and FOS exerted a different effect as a function of pH and temperature. Inulin prolonged survival time under acidic conditions, while the effect of glucose + FOS was significant at pH 8. Finally, temperature could act by increasing or decreasing the effect of prebiotics, as they could exert a protective effect at 30 °C but not at 44 °C. As the main output of this research, we could suggest that the effect of prebiotics on L. reuteri could be significantly affected by pH and temperature, thus pinpointing that the design of a symbiotic food should also rely on these factors.

  11. Influence of Methacrylic-Acrylic Copolymer Composition on Plasticiser-free Optode Films for pH Sensors

    Directory of Open Access Journals (Sweden)

    Musa Ahmad

    2003-03-01

    Full Text Available In this work we have examined the use of plasticiser-free polymeric films incorporating a proton selective chromoionophore for optical pH sensor. Four types of methacrylic-acrylic copolymers containing different compositions of n-butyl acrylate (nBA and methyl methacrylate (MMA were synthesised for use as optical sensor films. The copolymers were mixed with appropriate amounts of chromoionophore (ETH5294 and a lipophilic salt before spin coated on glass slides to form films for the evaluation of pH response using spectrophotometry. Co-polymer films with high nBA content gave good response and the response time depended on the film thickness. A preliminary evaluation of the optical films of high nBA content with pHs from 2 - 14 showed distinguishable responses from pH 5 - 9. However, the adhesion of the pH sensitive film was good for copolymers with higher content of MMA but not for films with high nBA.

  12. Adsorption of strontium ions on bentonites of slovak provenance - Influence of pH change of medium

    International Nuclear Information System (INIS)

    Galambos, M.; Kufcakova, J.; Rajec, P.; Paucova, V.

    2007-01-01

    Bentonite is a natural clay and one of the most promising candidates for use as a buffer material in the geological disposal systems for spent fuel and high-level nuclear waste. It is intended to isolate metal canisters with highly radioactive waste products from the surrounding rocks because of its ability to retard the movement of radionuclides by sorption. Slovak republic disposes of many significant deposits of bentonites, e.g. Jelsovy potok, Kopernica, Lieskovec, Lastovce, etc. The bentonites present significant group of natural nanomaterials composed of microcrystallic particles of montmorillonite. Bentonite is characterized by a low hydraulic conductivity, low throughput and excellent sorption capacity for cationic fission products of 235 U (e.g. 89 Sr, 90 Sr, 137 Cs). Sorption of strontium on bentonite from various Slovak deposits was studied using batch technique. Distribution coefficients (K d ) were determined for bentonite-strontium solution system as a function of contact time, pH, sorbent and sorbate concentration. The data were interpreted in term of Langmuir isotherm. The uptake of Sr was rapid and equilibrium was reached almost instantaneously. The effect of pH, on the sorption of metal ions on bentonite was studied by varying the pH of the aqueous metal solutions. The sorption of this nuclide increased by increasing pH. The percentage sorption decreased with increasing metal concentrations. These results could be helpful for nuclear waste management, for waste water effluents containing low concentrations of strontium. (authors)

  13. The influence of pH on the excision of UV-photoproducts from HeLa cells

    International Nuclear Information System (INIS)

    Masek, F.; Hochmann, J.; Duraj, J.

    1977-01-01

    Excision of pyrimidine dimers with pH decreasing in UV irradiated HeLa cells can be depressed. This depression is independent of the UV dose within the investigated range. The excision capacity of the HeLa repair system from absolute amount of excised dimers is shown. (author)

  14. Microbial Ecology and Process Technology of Sourdough Fermentation.

    Science.gov (United States)

    De Vuyst, Luc; Van Kerrebroeck, Simon; Leroy, Frédéric

    2017-01-01

    From a microbiological perspective, sourdough is to be considered as a specific and stressful ecosystem, harboring yeasts and lactic acid bacteria (LAB), that is used for the production of baked goods. With respect to the metabolic impact of the sourdough microbiota, acidification (LAB), flavor formation (LAB and yeasts), and leavening (yeasts and heterofermentative LAB species) are most noticeable. Three distinct types of sourdough fermentation processes can be discerned based on the inocula applied, namely backslopped ones (type 1), those initiated with starter cultures (type 2), and those initiated with a starter culture followed by backslopping (type 3). A sourdough-characteristic LAB species is Lactobacillus sanfranciscensis. A sourdough-characteristic yeast species is Candida humilis. Although it has been suggested that the microbiota of a specific sourdough may be influenced by its geographical origin, region specificity often seems to be an artefact resulting from interpretation of the research data, as those are dependent on sampling, isolation, and identification procedures. It is however clear that sourdough-adapted microorganisms are able to withstand stress conditions encountered during their growth. Based on the technological setup, type 0 (predoughs), type I (artisan bakery firm sourdoughs), type II (industrial liquid sourdoughs), and type III sourdoughs (industrial dried sourdoughs) can be distinguished. The production of all sourdoughs, independent of their classification, depends on several intrinsic and extrinsic factors. Both the flour (type, quality status, etc.) and the process parameters (fermentation temperature, pH and pH evolution, dough yield, water activity, oxygen tension, backslopping procedure and fermentation duration, etc.) determine the dynamics and outcome of (backslopped) sourdough fermentation processes. Copyright © 2017 Elsevier Inc. All rights reserved.

  15. Fermentation reactions of Erysipelothrix rhusiopathiae.

    Science.gov (United States)

    WHITE, T G; SHUMAN, R D

    1961-10-01

    White, Thomas G. (U. S. Department of Agriculture, Ames, Iowa), and Richard D. Shuman. Fermentation reactions of Erysipelothrix rhusiopathiae. J. Bacteriol. 82:595-599. 1961.-A study was made to determine the effect of four different basal media, to which fermentable carbon compounds had been added, upon 22 selected strains of Erysipelothrix rhusiopathiae (insidiosa). Acid production was measured by (i) chemical indicator, (ii) change in pH, and (iii) production of titrable acidity. At least two determinations, usually four, were made for each test on each strain. The fermentation pattern varied according to the medium, the indicator, and the method of measuring acid production. Andrade's base plus serum was the most dependable medium because it permitted the least variation in the total number of different patterns. Of the three methods used to measure acid production, the chemical indicator gave the most valid and reproducible results. The within-strain variation was not extreme and most strains persisted in a given fermentation pattern under like conditions of growth and acid production. Results of the study indicated that, regardless of the medium and indicator routinely used, one should be familiar with the fermentation pattern of known strains of the erysipelas organism.

  16. Influence of pH, layer charge location and crystal thickness distribution on U(VI) sorption onto heterogeneous dioctahedral smectite.

    Science.gov (United States)

    Guimarães, Vanessa; Rodríguez-Castellón, Enrique; Algarra, Manuel; Rocha, Fernando; Bobos, Iuliu

    2016-11-05

    The UO2(2+) adsorption on smectite (samples BA1, PS2 and PS3) with a heterogeneous structure was investigated at pH 4 (I=0.02M) and pH 6 (I=0.2M) in batch experiments, with the aim to evaluate the influence of pH, layer charge location and crystal thickness distribution. Mean crystal thickness distribution of smectite crystallite used in sorption experiments range from 4.8nm (sample PS2), to 5.1nm (sample PS3) and, to 7.4nm (sample BA1). Smaller crystallites have higher total surface area and sorption capacity. Octahedral charge location favor higher sorption capacity. The sorption isotherms of Freundlich, Langmuir and SIPS were used to model the sorption experiments. The surface complexation and cation exchange reactions were modeled using PHREEQC-code to describe the UO2(2+) sorption on smectite. The amount of UO2(2+) adsorbed on smectite samples decreased significantly at pH 6 and higher ionic strength, where the sorption mechanism was restricted to the edge sites of smectite. Two binding energy components at 380.8±0.3 and 382.2±0.3eV, assigned to hydrated UO2(2+) adsorbed by cation exchange and by inner-sphere complexation on the external sites at pH 4, were identified after the U4f7/2 peak deconvolution by X-photoelectron spectroscopy. Also, two new binding energy components at 380.3±0.3 and 381.8±0.3eV assigned to AlOUO2(+) and SiOUO2(+) surface species were observed at pH 6. Copyright © 2016 Elsevier B.V. All rights reserved.

  17. PENGARUH Ph, KADAR XILOSA DAN KADAR GLUKOSA TERHADAP PRODUKSI XYLITOL OLEH Candida shehatae WAY 08 [The Influence of Intial Xylose and Glucose Consentration on Xylitol production by Candida shehatae WAY 08

    Directory of Open Access Journals (Sweden)

    Wisnu Adi Yulianto 1

    2001-08-01

    Full Text Available The objectiviea of this research were to determine the optimum culture conditions of initial pH, xylose and glucose concentration for xylitol production by Candida shehatae WAY 08. The initial pH was altered whitin the range of 4-7, the xylose concentration from 5020%, and the glucose (cosubstrate from 0-4%. The fermentation was performed at 30°C in 500 ml erlenmeyer flaks placed in a shaker incubator at 250 rpm for 7d. biomas concentration war determined by oven method. Xylose, glucose and xylitol concentrations were determined by HPCL.the result incated that the highest xylitol volumetric productivity of Candida shehatae WAY 08 was 0,314 g/I/h at the initial pH of 5 in medium containing 150 g/I xylose. Addition of glucose into media inhibited the xylitol production, but in creased the xylitol yield.

  18. Effects of fermentation by Saccharomyces cerevisiae and ...

    African Journals Online (AJOL)

    yassine

    2013-02-13

    Feb 13, 2013 ... Effect of Saccharomyces cerevisiae fermentation on the ... beetroot, fermentation, Saccharomyces cerevisiae, betalain compounds. ... by Saccharomyces cerevisiae strains (González et al., .... Both red and yellow pigments were influenced during S. .... in beverages such as white wine, grape fruit, and green.

  19. Xylanase from Fusarium heterosporum: Properties and influence of ...

    African Journals Online (AJOL)

    Unioeste

    2014-02-26

    Feb 26, 2014 ... influence of thiol compounds on xylanase activity. Paulo Ricardo ... and the extraction of plant oil, coffee and starch (Ahmed ... of F. heterosporum on 5 g of various carbon sources ... brewing residue under solid-state fermentation (fungal strain and .... active within the acidic pH range of 4.5 to 5.5 and.

  20. Influence of Albizia lebbeck Saponin and Its Fractions on In Vitro Gas Production Kinetics, Rumen Methanogenesis, and Rumen Fermentation Characteristics.

    Science.gov (United States)

    Sirohi, Sunil Kumar; Goel, Navneet; Singh, Nasib

    2014-01-01

    The present study was undertaken to investigate the effect of crude seed powder (CSP) and gross saponins extract (GSE) of seeds of Albizia lebbeck on antimicrobial activity by taking two Gram-positive (Staphylococcus aureus and Bacillus cereus), two Gram-negative (Escherichia coli and Salmonella Typhi) bacteria, and two fungi species (Aspergillus niger and Candida butyric) were taken at 25, 50, 100, 250, and 500 µg levels using agar well diffusion method. Zone of inhibition was increased with increasing of concentration of CSP and saponins which indicates that Gram-negative bacteria (E. coli), Gram-positive bacteria (B. cereus), and A. niger were significantly susceptible to inhibition. Another experiment was conducted to study the effect of GSE and saponins fraction A and B of A. lebbeck supplementation at 6% on DM basis on methane production and other rumen fermentation parameters using in vitro gas production test, by taking three different type diets, that is, high fiber diet (D1, 60R : 40C), medium fiber diet (D2, 50R : 50C), and low fiber diet (D3, 40R : 60C). Significant (P ≤ 0.05) increase was seen in IVDMD, methane production; however ammonia nitrogen concentration decreased as compared to control. The methane production was reduced in a range between 12 and 49% by saponin supplemented diets except in case of GSE in D2. Sap A showed the highest methane reduction per 200 mg of truly digested substrate (TDS) than other treatment groups. Results in relation with quantification of methanogens and protozoa by qPCR indicated the decreasing trend with saponins of A. lebbek in comparison with control except total methanogen quantified using mcr-A based primer.

  1. Influence of time, temperature, pH and inhibitors on bioaccumulation of radiocaesium - 137Cs by lichen Hypogymnia physodes

    International Nuclear Information System (INIS)

    Pipiska, M.; Kociova, M.; Hornik, M.; Augustin, J.; Lesny, J.

    2005-01-01

    Caesium bioaccumulation experiments were carried out at 4 to 60 o C using natural samples of the lichen Hypogymnia physodes. Thalli were incubated in 2.5 μmol.l -1 CsCl solutions labelled with 137 CsCl for up to 24 h at pH values from 2 to 10. Bioaccumulation of Cs + ions in the first phase of the lichen-CsCl solution interaction is rapid, neither pH, nor temperature dependent within the range 4 to 60 o C and observed also with the lichen biomass thermally inactivated at 60 o C or chemically by formaldehyde. The second phase of 137 Cs bioaccumulation is time, temperature and pH dependent and is inhibited by formaldehyde and thermal inactivation. The process at the initial concentration C 0 = 2.5 μmol.l -1 CsCl and 20 o C reached equilibrium within 12 hours. It can be described by the first order reaction kinetics equation: log [C t ] = 1.89 - 0.00153 t, R = -0.950. Maximal values of Cs-bioaccumulation were observed at 20 o C with minimum at 4 o C and 40 o C and at pH 4-5 with minimum at pH 2 and pH 6. Low caesium efflux values from lichen thalli by water and 0.1 mol.l -1 neutral salts at 20 o C and 24 h equilibrium were observed. Efflux characterized by distribution coefficients D = [Cs] solution /[Cs] biomass at biomass/solution ratio 1:25 (w/v, wet wt.), decreases in the order: Li+ - 78 · 10 -3 > NH 4 + = K + - 15 · 10 -3 > Cs + = Na + - 11 · 10 -3 . Low extractability of caesium from lichen by water and salt solutions can explain long persistent times of radiocaesium contamination sorbed by lichens, observed by many authors in caesium contaminated forest and mountain regions. Hypothesis of the role of the lichen secondary metabolites as caesium binders is discussed. (author)

  2. In Vitro binding capacity of zeolite A to calcium, phosphorus and magnesium in rumen fluid as influenced by changes in pH

    DEFF Research Database (Denmark)

    Thilsing, Trine; Jørgensen, Rolf Jess; Poulsen, H.D.

    2006-01-01

    with and without zeolite, as well as varying the content of Ca and/or P. The pH was lowered by addition of HCl so as to mimic abomasal conditions, followed by subsequent HCO3- addition to mimic small intestinal pH. Rumen fluid samples were taken at strategic time points in the experiment. All samples were......An in vitro experiment was designed to mimic the transport of ingested zeolite A in the forestomachs and proximal part of the small intestine so as to evaluate the binding capacity of zeolite A to Ca, P and Mg as influenced by changes in pH. This was done by incubation of rumen fluid solutions...... centrifuged and the supernatant analysed for Ca, P and Mg as indicators of the amount of unbound mineral. The addition of zeolite to rumen fluid solutions reduced the amount of supernatant Ca and Mg at rumen pH, whereas the level of P was not reduced. After adding HCl, a large proportion of the zeolite...

  3. Influence of dissolution media pH and USP1 basket speed on erosion and disintegration characteristics of immediate release metformin hydrochloride tablets.

    Science.gov (United States)

    Desai, Divyakant; Wong, Benjamin; Huang, Yande; Tang, Dan; Hemenway, Jeffrey; Paruchuri, Srinivasa; Guo, Hang; Hsieh, Daniel; Timmins, Peter

    2015-01-01

    To investigate the influence of the pH of the dissolution medium on immediate release 850 mg metformin hydrochloride tablets. A traditional wet granulation method was used to manufacture metformin hydrochloride tablets with or without a disintegrant. Tablet dissolution was conducted using the USP apparatus I at 100 rpm. In spite of its pH-independent high solubility, metformin hydrochloride tablets dissolved significantly slower in 0.1 N HCl (pH 1.2) and 50 mM pH 4.5 acetate buffer compared with 50 mM pH 6.8 phosphate buffer, the dissolution medium in the USP. Metformin hydrochloride API compressed into a round 1200 mg disk showed a similar trend. When basket rotation speed was increased from 100 to 250 rpm, the dissolution of metformin hydrochloride tablets was similar in all three media. Incorporation of 2% w/w crospovidone in the tablet formulation improved the dissolution although the pH-dependent trend was still evident, but incorporation of 2% w/w croscarmellose sodium resulted in rapid pH-independent tablet dissolution. In absence of a disintegrant in the tablet formulation, the dissolution was governed by the erosion-diffusion process. Even for a highly soluble drug, a super-disintegrant was needed in the formulation to overcome the diffusion layer limitation and change the dissolution mechanism from erosion-diffusion to disintegration.

  4. Influence of pH adjustment agents on the biologic behavior of osmium-191 impurity in iridium-191m generator eluates

    International Nuclear Information System (INIS)

    Weininger, J.; Issachar, D.; Lubin, E.; Zabari, M.; Trumper, J.

    1990-01-01

    The influence of four pH adjustment agents on the biologic behavior of osmium-191 (191Os) impurity in 191Os/191mIr generator eluates was studied. Extended body clearance and biodistribution studies were performed in mice. The solutions to be injected were obtained by eluting generators with a 0.9% NaCl solution at pH 1. The pH of these eluates was adjusted to 5-9 with succinate, phosphate, lysine or NaOH solution. Our results demonstrate that the biologic behavior of these generator eluates is significantly dependent on the agent used for pH adjustment. Buffering with lysine leads to the best results: (a) the mice show no adverse reaction after injection of 150 human doses and the body clearance is very rapid and (b) more than 75% I.D. at 24 hr postinjection. Preliminary calculations based on these results suggest a significant decrease in the estimated patient radiation dose when lysine buffered 191Os/191mIr generator eluates are used for radionuclide angiography

  5. Effects of seed fermentation method on seed germination and vigor ...

    African Journals Online (AJOL)

    The present study was conducted to examine the influence of Lagenaria siceraria seed fermentation method on seed germination and vigor. Three seed fermentation methods (fermented in ambient air, plastic bag stored in ambient or in plastic bag buried) were tested on two cultivars during two years. Seed germination and ...

  6. Influence of the pH value of anthocyanins on the electrical properties of dye-sensitized solar cells

    Directory of Open Access Journals (Sweden)

    Irén Juhász Junger

    2017-03-01

    Full Text Available In recent years the harvesting of renewable energies became of great importance. This led to a rapid development of dye-sensitized solar cells which can be produced from low-purity materials. The best electrical properties are provided by cells prepared using synthetical, ruthenium based dyes. Unfortunately, most of them are toxic and expensive. The anthocyanins extracted for example from hibiscus flowers yield a more cost-effective and eco-friendly alternative to toxic dyes, however, with a loss of solar cell efficiency. In this article the possibility of improvement of the conversion efficiency by modification of the pH value of the dye is investigated. By decrease of the pH value, an increase of efficiency by a factor of two was achieved.

  7. Influence of annealing time on pH sensitivity of ZnO sensing membrane for EGFET sensor

    Science.gov (United States)

    Zulkefle, M. A.; Rahman, R. A.; Yusoff, K. A.; Abdullah, W. F. H.; Rusop, M.; Herman, S. H.

    2018-05-01

    Solid-state materials have becomes essential in recent technological advancements. This study also utilized solid-state material but in form of thin films to sense hydrogen ions in solutions. Fabrication of ZnO thin film was done using sol-gel spin coating technique. In an attempt to increase the pH sensitivity of the produced film, prolonging of annealing time was done. It was found that the increase in annealing time from 15 minutes to 30 minutes had managed to improve the sensitivity by 4.35%. The optimum pH sensitivity and linearity obtained in this study is 50.40 mV/pH and 0.9911 respectively.

  8. Production of ethanol from a mixture of waste paper and kitchen waste via a process of successive liquefaction, presaccharification, and simultaneous saccharification and fermentation.

    Science.gov (United States)

    Nishimura, Hiroto; Tan, Li; Kira, Noriko; Tomiyama, Shigeo; Yamada, Kazuo; Sun, Zhao-Yong; Tang, Yue-Qin; Morimura, Shigeru; Kida, Kenji

    2017-09-01

    Efficient ethanol production from waste paper requires the addition of expensive nutrients. To reduce the production cost of ethanol from waste paper, a study on how to produce ethanol efficiently by adding kitchen waste (potentially as a carbon source, nutrient source, and acidity regulator) to waste paper was performed and a process of successive liquefaction, presaccharification, and simultaneous saccharification and fermentation (L+PSSF) was developed. The individual saccharification performances of waste paper and kitchen waste were not influenced by their mixture. Liquefaction of kitchen waste at 90°C prior to presaccharification and simultaneous saccharification and fermentation (PSSF) was essential for efficient ethanol fermentation. Ethanol at concentrations of 46.6 or 43.6g/l was obtained at the laboratory scale after fermentation for 96h, even without pH adjustment and/or the addition of extra nutrients. Similarly, ethanol at a concentration of 45.5g/l was obtained at the pilot scale after fermentation for 48h. The ethanol concentration of L+PSSF of the mixture of waste paper and kitchen waste was comparable to that of PSSF of waste paper with added nutrients (yeast extract and peptone) and pH adjustment using H 2 SO 4 , indicating that kitchen waste is not only a carbon source but also an excellent nutrient source and acidity regulator for fermentation of the mixture of waste paper and kitchen waste. Copyright © 2017. Published by Elsevier Ltd.

  9. Kinetics of the glucose/glycine Maillard reaction pathways: influences of pH and reactant initial concentrations

    NARCIS (Netherlands)

    Martins, S.I.F.S.; Boekel, van M.A.J.S.

    2005-01-01

    A previously proposed kinetic model for the glucose/glycine Maillard reaction pathways has been validated by changing the initial pH (4.8, 5.5, 6.0, 6.8 and 7.5) of the reaction and reactant initial concentrations (1:2 and 2:1 molar ratios were compared to the 1:1 ratio). The model consists of 10

  10. New insights into flavivirus biology: the influence of pH over interactions between prM and E proteins

    Science.gov (United States)

    Oliveira, Edson R. A.; de Alencastro, Ricardo B.; Horta, Bruno A. C.

    2017-11-01

    Diseases caused by flaviviruses, such as dengue and zika, are globally recognized as major threats. During infection, a critical point in their replicative cycle is the maturation step, which occurs throughout the cellular exocytic pathway. This step is a pH-dependent process that involves the modification of the viral envelope by converting prM (pre-membrane) into M (membrane) proteins with the release of a "pr peptide". After this reaction, the pr peptides remain bound to the viral envelope while the virions cross the acidic trans-Golgi network, and are released only at neutral pH after secretion of the virus particles. Despite this current knowledge, the molecular basis of the flavivirus maturation step is largely unknown. Here, based on the crystal structure of the dengue pr-E complex ("pr peptide" bound to virus envelope protein) and using molecular dynamics simulations, we found that the pH shift from acidic to neutral yields considerable structural changes in the system. Dynamic cross correlation maps and root mean square deviation analyses revealed that the pr-E junction is clearly unstable under neutral pH. Secondary structure analysis also revealed that the fusion loop region, present in the E protein, is sensitive to pH and tends to unstructure at a neutral environment. Moreover, we found that five residues present in the E protein, Gly102, His244, Thr70, Thr68 and Asn67 are critical to confer stability to the pr-E complex while inside the Golgi apparatus. This work brings details about the dynamical behavior of the pr-E system, helps to better understand the flavivirus biology and may also be of use in the development of novel antiviral strategies.

  11. Fast Hydrazone Reactants: Electronic and Acid/Base Effects Strongly Influence Rate at Biological pH

    OpenAIRE

    Kool, Eric T.; Park, Do-Hyoung; Crisalli, Pete

    2013-01-01

    Kinetics studies with structurally varied aldehydes and ketones in aqueous buffer at pH 7.4 reveal that carbonyl compounds with neighboring acid/base groups form hydrazones at accelerated rates. Similarly, tests of a hydrazine with a neighboring carboxylic acid group show that it also reacts at an accelerated rate. Rate constants for the fastest carbonyl/hydrazine combinations are 2–20 M−1sec−1, which is faster than recent strain-promoted cycloaddition reactions.

  12. INFLUENCE OF METRONIDAZOLE, CO, CO2, AND METHANOGENS ON THE FERMENTATIVE METABOLISM OF THE ANAEROBIC FUNGUS NEOCALLIMASTIX SP STRAIN L2

    NARCIS (Netherlands)

    MARVINSIKKEMA, FD; REES, E; KRAAK, MN; GOTTSCHAL, JC; PRINS, RA

    The effects of metronidazole, CO, methanogens, and CO, on the fermentation of glucose by the anaerobic fungus Neocallimastix sp. strain L2 were investigated. Both metronidazole and CO caused a shift in the fermentation products from predominantly H-2, acetate, and formate to lactate as the major

  13. Anion exchange chromatography of 99mTc(Sn)-EHDP complexes: determination of the charge of the components and influence of pH and ligand concentration

    International Nuclear Information System (INIS)

    Huigen, Y.M.; Diender, M.; Gelsema, W.J.; De Ligny, C.L.

    1991-01-01

    The components of a 99m Tc(Sn)-EHDP complex mixture were separated by means of normal pressure and high-pressure anion exchange chromatography. Precautions were taken to prevent the dissociation of the complexes during chromatography. The charges of the components were determined according to the methods of Wilson and Pinkerton (1985) and Russell and Bischoff (1985). The values of the charges obtained with the two methods are not in agreement. Russell and Bischoff's method, in which a reference ion is used, must be preferred. However, even with this method the accuracy of the data obtained is probably limited, due to the difficulty of making corrections for activity coefficients of highly-charge ions at the rather high electrolyte concentrations that must be used in the ion exchange method. So, we think that it is only warranted to conclude that the mean charge of the components of 99m Tc(Sn)-EHDP is about -6 at pH 7, and that the charges of the individual components are in the range of -4 to -9. The influence of pH and ligand concentration in the reaction mixture was determined with high pressure anion exchange chromatography. It was found that a decrease in the pH of the reaction mixture favours the production of complexes with a long retention time, which leads to a slightly higher mean charge. The ligand concentration of the reaction mixture scarcely influenced the relative concentrations of the components. (author)

  14. The Influence of High Drug Loading in Xanthan Tablets and Media with Different Physiological pH and Ionic Strength on Swelling and Release.

    Science.gov (United States)

    Mikac, Urša; Sepe, Ana; Baumgartner, Saša; Kristl, Julijana

    2016-03-07

    The formation of a gel coat around xanthan (Xan) tablets, empty or loaded with pentoxifylline (PF), and its release in media differing in pH and ionic strength by NMR, MR imaging, and two release methods were studied. The T1 and T2 NMR relaxation times in gels depend predominantly on Xan concentration; the presence of PF has negligible influence on them. It is interesting that the matrix swelling is primarily regulated by Xan despite high drug loading (25%, 50%). The gastric pH and high ionic strength of the media do not influence the position of the penetration and swelling fronts but do affect the erosion front and gel thickness. The different release profiles obtained in mixing and nonmixing in vitro methods are the consequence of matrix hydration level and erosion at the surface. In water and in diluted acid medium with low ionic strength, the main release mechanism is erosion, whereas in other media (pH 1.2, μ ≥ 0.20 M), anomalous transport dominates as was found out by fitting of measured data with theoretical model. Besides the in vitro investigation that mimics gastric conditions, mathematical modeling makes the product development more successful.

  15. Project Opalinus Clay: Sorption Data Bases For Opalinus Clay Influenced By A High pH Plume

    Energy Technology Data Exchange (ETDEWEB)

    Bradbury, M.H.; Baeyens, B

    2004-11-01

    The interaction of groundwater with the large quantities of cement/concrete used in the construction and backfilling of emplacement tunnels containing long-lived intermediate level radioactive waste may give rise to the release of a pulse of hyper alkaline fluid (pH plume) into the surrounding rock. Since the pH of this plume could remain in excess of 12.5 for tens of thousands of years, many minerals in a sedimentary host rock would be unstable leading to dissolution reactions, secondary mineral precipitation and changes in groundwater chemistry. An Opalinus day formation in the Zuercher Weinland, is under consideration by Nagra as a potential host rock for a repository of spent fuel (SF), vitrified high-level waste (HLW) from reprocessing of spent fuel and long-lived intermediate-Ievel radioactive waste (ILW). The purpose of this report is to assess the effects of the interactions between a pH plume and Opalinus day on the sorption properties of the formation and to provide appropriate sorption data bases. (author)

  16. STABILITY OF BETACYANIN PIGMENTS FROM RED PURPLE PITAYA FRUIT (Hylocereus polyrhizus : INFLUENCE OF PH, TEMPERATURE, METAL IONS AND ASCORBIC ACID

    Directory of Open Access Journals (Sweden)

    Tang, C.S Tang, C.S

    2010-06-01

    Full Text Available Betacyanin pigments from red-purple pitaya fruit (Hylocereus polyrhizus could be an attractive source of red colourant for food application. This paper presents results on the extraction of betacyanin pigments from pitaya fruits grown locally in Malaysia. Both the flesh of the fruit and its mesocarp were investigated and it was found that the flesh had higher pigment contents compared to its peel component. The concentration of betacyanins expressed as betanin equivalents per 100 g of flesh and peel were 10.1 ± 0.6 mg and 6.7 ± 0.2 mg, respectively when 80% methanol was used.  The stability of betacyanin pigments were investigated at different pH, temperature and in presence of different concentrations of metal ions (Cu2+ and Fe2+ and ascorbic acid. The results showed that the pigment was most stable at pH range between 5 and 6. However, it forfeited its stability to the heat induced at elevated temperatures. Metal ions (Cu2+ and Fe2+ proved to be capable of accelerating betacyanin degradation, with Cu2+ exhibiting the greatest effect. By contrast, supplementation with ascorbic acid could enhance the pigment stability against the detrimental effects caused by pH, temperature and metal ions. Nevertheless, if the concentration of ascorbic acid exceeds 0.7 %, it may change its role from pigment stabilizer to become a pro-oxidant.    Keywords: Betacyanin, pigments, pitaya fruit, Hylocereus polyrhizus, ascorbic acid

  17. Influence of pH, light cycle, and temperature on ecotoxicity of four sulfonylurea herbicides towards Lemna gibba

    DEFF Research Database (Denmark)

    Rosenkrantz, Rikke Tjørnhøj; Cedergreen, Nina; Baun, Anders

    2013-01-01

    test conditions on the toxicity of four sulfonylurea herbicides (SUs). The toxicity of the four SUs towards Lemna gibba was investigated at three pH levels (6, 7.5 and 9), at two temperatures (15 and 24 °C) and two light regimes (continuous and 12:12 h light:dark cycle) The EC50 increased twofold...... conditions e.g. specific temperature, pH, light intensity etc. However, environmental conditions under which the organisms live are rarely identical to the standard conditions. Thus, the ecotoxicity of compounds found in standard test is not only a function of the compounds inherent physico...... to tenfold for the four SUs when pH was increased from 6 to 9. Decreasing the temperature from 24 to 15 °C or introducing a dark:light cycle did not cause any trends in changes in toxicity. The results show that test conditions can have an effect on the toxicity and this should be considered when...

  18. The pH-unrelated influence of salt, temperature and manganese on aroma formation by Staphylococcus xylosus and Staphylococcus carnosus in a fermented meat model system

    DEFF Research Database (Denmark)

    Tjener, Karsten; Stahnke, Louise Heller; Andersen, L.

    2004-01-01

    The influence of manganese (0.01-0.1-1.0 mug/g), temperature (15-24 degreesC) and salt (3-4% w/w) on volatile formation in model minces inoculated with Pediococcus pentosaceus and either Staphylococcus xylosus or Staphylococcus carnosus was studied in a full factorial experiment. In order to study......H-orthogonal effects of manganese, temperature and salt plus the experimental noise. From this, it was concluded that most of the variation in volatile profiles caused by manganese, temperature and salt was in fact directly or indirectly caused by changes in lactic acid bacterial activity and pH....

  19. Alcoholic fermentation

    Energy Technology Data Exchange (ETDEWEB)

    Colin, P

    1961-01-04

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

  20. In vitro batch fecal fermentation comparison of gas and short-chain fatty acid production using "slowly fermentable" dietary fibers.

    Science.gov (United States)

    Kaur, Amandeep; Rose, Devin J; Rumpagaporn, Pinthip; Patterson, John A; Hamaker, Bruce R

    2011-01-01

    Sustained colonic fermentation supplies beneficial fermentative by-products to the distal colon, which is particularly prone to intestinal ailments. Blunted/delayed initial fermentation may also lead to less bloating. Previously, we reported that starch-entrapped alginate-based microspheres act as a slowly fermenting dietary fiber. This material was used in the present study to provide a benchmark to compare to other "slowly fermentable" fibers. Dietary fibers with previous reports of slow fermentation, namely, long-chain inulin, psyllium, alkali-soluble corn bran arabinoxylan, and long-chain β-glucan, as well as starch-entrapped microspheres were subjected to in vitro upper gastrointestinal digestion and human fecal fermentation and measured over 48 h for pH, gas, and short-chain fatty acids (SCFA). The resistant fraction of cooked and cooled potato starch was used as another form of fermentable starch and fructooligosaccharides (FOS) served as a fast fermenting control. Corn bran arabinoxylan and long-chain β-glucan initially appeared slower fermenting with comparatively low gas and SCFA production, but later fermented rapidly with little remaining in the final half of the fermentation period. Long-chain inulin and psyllium had slow and moderate, but incomplete, fermentation. The resistant fraction of cooked and cooled potato starch fermented rapidly and appeared similar to FOS. In conclusion, compared to the benchmark slowly fermentable starch-entrapped microspheres, a number of the purported slowly fermentable fibers fermented fairly rapidly overall and, of this group, only the starch-entrapped microspheres appreciably fermented in the second half of the fermentation period. Consumption of dietary fibers, particularly commercial prebiotics, leads to uncomfortable feelings of bloating and flatulence due to their rapid degradation in our large intestine. This article employs claimed potential slowly fermenting fibers and compares their fermentation rates

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

    OpenAIRE

    Miriam Solgajová; Helena Frančáková; Štefan Dráb; Žigmund Tóth

    2013-01-01

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

  2. Synthesis of YAG nanopowder by the co-precipitation method: Influence of pH and study of the reaction mechanisms

    Science.gov (United States)

    Marlot, Caroline; Barraud, Elodie; Le Gallet, Sophie; Eichhorn, Marc; Bernard, Frédéric

    2012-07-01

    YAG nanopowders with an average grain size of 30 nm have been successfully synthesized by the co-precipitation method using nitrates with precipitant of ammonium hydrogen carbonate. The influence of precipitation conditions such as pH, aging time and calcination temperature on the formation of secondary phases has been studied. The accurate control of pH value at every stage of precipitation process is crucial to avoid the presence of YAM (Yttrium Aluminium Monoclinic, Y4Al2O9) and yttrium oxide (Y2O3) after calcination. The reaction mechanisms have been investigated using different techniques such as infrared spectroscopy, x-ray diffraction and thermal analyses. The YAG phase is formed around 1050 °C passing through an intermediate phase called YAP (Yttrium Aluminium Perovskite, YAlO3). Local chemical heterogeneities are responsible for the deviation of the Y:Al ratio and the formation of YAP during heat treatment.

  3. Soil pH, total phosphorus, climate and distance are the major factors influencing microbial activity at a regional spatial scale

    DEFF Research Database (Denmark)

    Cao, Haichuan; Chen, Ruirui; Wang, Libing

    2016-01-01

    Considering the extensive functional redundancy in microbial communities and great difficulty in elucidating it based on taxonomic structure, studies on the biogeography of soil microbial activity at large spatial scale are as important as microbial community structure. Eighty-four soil samples...... scaling clearly revealed that soil microbial activities showed distinct differentiation at different sites over a regional spatial scale, which were strongly affected by soil pH, total P, rainfall, temperature, soil type and location. In addition, microbial community structure was greatly influenced...... scales. There are common (distance, climate, pH and soil type) but differentiated aspects (TP, SOC and N) in the biogeography of soil microbial community structure and activity....

  4. The evaluation of temperature and pH influences on equilibrium swelling of poly(n-isopropylacrylamide-co-acrylic acid hydrogels

    Directory of Open Access Journals (Sweden)

    Zdravković Aleksandar S.

    2017-01-01

    Full Text Available Hydrogels are synthesized by the method of radical polymerization of monomers: N-isopropylacrylamide (NIPAM and acrylic acid (AA. Characterization of poly(N-isopropylacrylamide- co-acrylic acid hydrogels, p(NIPAM/AA, has been performed by Fourier transform infrared spectroscopy (FTIR, X-ray diffraction (XRD and by determination of the swelling behaviour in aqueous solutions at different temperatures (25, 31 and 37°C and pH values (2.2, 4.5, 6 and 6.8. After lyophilisation in the solution at pH 6 and temperature of 25°C, p(NIPAM/AA hydrogels have rapidly reached equilibrium degree of swelling, αe, in comparison to non-lyophilized samples. The mechanism of solvent transport within matrix in lyophilized samples corresponds to less Fickian diffusion, whereas Super case II diffusion is characteristic for non-lyophilized samples. p(NIPAM/AA hydrogel with 1.5 mol% of ethylene glycol dimethacrylate (EGDM at the temperature of 25°C and pH 6.8, has reached the highest swelling equilibrium degree, αe = 259.8. The results of swelling studies have shown that p(NIPAM/AA hydrogels can be classified as superabsorbent polymers (SAPs. For the evaluation of pH and temperature influences on synthesized hydrogels swelling, a full three-level experimental design has been used. Two-factor interaction model (2FI is the most optimal model of a full three-level experimental design for representing the swelling equilibrium degree of p(NIPAM/AA hydrogels as a function of investigated parameters, i.e., temperature and pH. [Project of the Serbian Ministry of Education, Science and Technological Development, Grant no. TR-34012

  5. Recovery Of Chromium Metal (VI) Using Supported Liquid Membrane (SLM) Method, A study of Influence of NaCl and pH in Receiving Phase on Transport

    Science.gov (United States)

    Cholid Djunaidi, Muhammad; Lusiana, Retno A.; Rahayu, Maya D.

    2017-06-01

    Chromium metal(VI) is a valuable metal but in contrary has high toxicity, so the separation and recovery from waste are very important. One method that can be used for the separation and recovery of chromium (VI) is a Supported Liquid Membrane (SLM). SLM system contains of three main components: a supporting membrane, organic solvents and carrier compounds. The supported Membrane used in this research is Polytetrafluoroethylene (PTFE), organic solvent is kerosene, and the carrier compound used is aliquat 336. The supported liquid membrane is placed between two phases, namely, feed phase as the source of analyte (Cr(VI)) and the receiving phase as the result of separation. Feed phase is the electroplating waste which contains of chromium metal with pH variation about 4, 6 and 9. Whereas the receiving phase are the solution of HCl, NaOH, HCl-NaCl and NaOH-NaCl with pH variation about 1, 3, 5 and 7. The efficiency separation is determined by measurement of chromium in the feed and the receiving phase using AAS (Atomic Absorption Spectrophotometry). The experiment results show that transport of Chrom (VI) by Supported Liquid membrane (SLM) is influenced by pH solution in feed phase and receiving phase as well as NaCl in receiving phase. The highest chromium metal is transported from feed phase about 97,78%, whereas in receiving phase shows about 58,09%. The highest chromium metal transport happens on pH 6 in feed phase, pH 7 in receiving phase with the mixture of NaOH and NaCl using carrier compound aliquat 336.

  6. The influence of calcium chloride on the setting time, solubility, disintegration, and pH of mineral trioxide aggregate and white Portland cement with a radiopacifier.

    Science.gov (United States)

    Bortoluzzi, Eduardo Antunes; Broon, Norberto Juárez; Bramante, Clovis Monteiro; Felippe, Wilson Tadeu; Tanomaru Filho, Mario; Esberard, Roberto Miranda

    2009-04-01

    This study evaluated the influence of addition of 10% calcium chloride (CaCl(2)) on the setting time, solubility, disintegration, and pH of white MTA (WMTA) and white Portland cement (WPC). A test of the setting time was performed following the #57 ADA specifications and a test of the final setting time according to the ASTM. For the solubility tests disintegration and pH, Teflon rings were filled with the cements and weighed after setting. After 24 h in a desiccator, they were once again weighed. Thereafter, they were immersed in MiliQ water for 24 and 72 h and 7, 14, and 28 days, with maintenance in the desiccator and weighing between periods. The pH of water in which the rings were immersed was measured immediately after contact with them and in the other periods. The addition of CaCl(2) provided a significant reduction (50%) in the initial setting time of cements. The final setting time of WMTA was reduced in 35.5% and the final setting time of WPC in 68.5%. The WMTA with CaCl(2) absorbed water and gained weight with time, except for in the 24-h period. The addition of CaCl(2) to the WPC reduced its solubility. The addition of CaCl(2) increased the pH of WMTA in the immediate period and at 24 and 72 h and for WPC in the immediate period and at 24 h. The addition of CaCl(2) to WMTA and WPC reduced the setting times and solubility of both and increased the pH of cements in the initial periods.

  7. Regional gastrointestinal transit and pH studied in 215 healthy volunteers using the wireless motility capsule: influence of age, gender, study country and testing protocol.

    Science.gov (United States)

    Wang, Y T; Mohammed, S D; Farmer, A D; Wang, D; Zarate, N; Hobson, A R; Hellström, P M; Semler, J R; Kuo, B; Rao, S S; Hasler, W L; Camilleri, M; Scott, S M

    2015-09-01

    The wireless motility capsule (WMC) offers the ability to investigate luminal gastrointestinal (GI) physiology in a minimally invasive manner. To investigate the effect of testing protocol, gender, age and study country on regional GI transit times and associated pH values using the WMC. Regional GI transit times and pH values were determined in 215 healthy volunteers from USA and Sweden studied using the WMC over a 6.5-year period. The effects of test protocol, gender, age and study country were examined. For GI transit times, testing protocol was associated with differences in gastric emptying time (GET; shorter with protocol 2 (motility capsule ingested immediately after meal) vs. protocol 1 (motility capsule immediately before): median difference: 52 min, P = 0.0063) and colonic transit time (CTT; longer with protocol 2: median 140 min, P = 0.0189), but had no overall effect on whole gut transit time. Females had longer GET (by median 17 min, P = 0.0307), and also longer CTT by (104 min, P = 0.0285) and whole gut transit time by (263 min, P = 0.0077). Increasing age was associated with shorter small bowel transit time (P = 0.002), and study country also influenced small bowel and CTTs. Whole gut and CTTs showed clustering of data at values separated by 24 h, suggesting that describing these measures as continuous variables is invalid. Testing protocol, gender and study country also significantly influenced pH values. Regional GI transit times and pH values, delineated using the wireless motility capsule (WMC), vary based on testing protocol, gender, age and country. Standardisation of testing is crucial for cross-referencing in clinical practice and future research. © 2015 John Wiley & Sons Ltd.

  8. Effect of temperature and pH on the solubility of caseins: environmental influences on the dissociation of α(S)- and β-casein.

    Science.gov (United States)

    Post, A E; Arnold, B; Weiss, J; Hinrichs, J

    2012-04-01

    Selective precipitation is a common method for the isolation of β-casein, using the different calcium sensitivities of the individual caseins and the selective solubility of β-casein at a low temperature. In previous studies, it has been indicated that the β-casein yield depends on the physicochemical characteristics of the casein raw material used for fractionation. The objective of this study was to evaluate and compare the solubility of α(S)- and β-casein in solutions of micellar casein, sodium caseinate, and calcium caseinate as a function of pH and temperature. Additionally, the solubility of isolated α(S)- and β-casein fractions in demineralized water, ultrafiltration permeate, and a calcium-depleted milk salt solution was investigated depending on the pH and temperature. Furthermore, micellar casein, sodium caseinate, and calcium caseinate were subjected to a calcium chloride-precipitation process to determine the solubility of α(S)- and β-casein in calcium chloride precipitate, which is produced during selective precipitation, as a function of temperature and pH. Generally, the temperature had only a marginal influence on the α(S)-casein solubility compared with the β-casein solubility, whereas the solubility was shown to be strongly influenced by the pH. Our results suggest that the yield of β-casein obtained during isolation by means of selective precipitation may be a result of the solubility characteristics of α(S)- and β-casein in calcium chloride precipitate. Manufacturers may consider a simple solubility experiment before the β-casein isolation process by means of selective precipitation to predict β-casein yield. Copyright © 2012 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  9. Influence of pH and media composition on suspension stability of silver, zinc oxide, and titanium dioxide nanoparticles and immobilization of Daphnia magna under guideline testing conditions.

    Science.gov (United States)

    Cupi, Denisa; Hartmann, Nanna B; Baun, Anders

    2016-05-01

    In aquatic toxicity testing of engineered nanoparticles (ENPs) the process of agglomeration is very important as it may alter bioavailability and toxicity. In the present study, we aimed to identify test conditions that are favorable for maintaining stable ENP suspensions. We evaluated the influence of key environmental parameters: pH (2-12) and ionic strength using M7, Soft EPA (S EPA) medium, and Very Soft EPA (VS EPA) medium; and observed the influence of these parameters on zeta potential, zeta average, and acute immobilization of Daphnia magna for three different ENPs. Despite being sterically stabilized, test suspensions of silver (Ag) ENPs formed large agglomerates in both VS EPA and M7 media; and toxicity was found to be higher in VS EPA medium due to increased dissolution. Low-agglomerate suspensions for zinc oxide (ZnO) could be obtained at pH 7 in VS EPA medium, but the increase in dissolution caused higher toxicity than in M7 medium. Titanium dioxide (TiO2) ENPs had a point of zero charge in the range of pH 7-8. At pH 7 in VS EPA, agglomerates with smaller hydrodynamic diameters (~200nm) were present compared to the high ionic strength M7 medium where hydrodynamic diameters reached micrometer range. The stable suspensions of TiO2 ENPs caused immobilization of D. magna, 48-h EC50 value of 13.7mgL(-1) (95% CI, 2.4mg-79.1mgL(-1)); whereas no toxicity was seen in the unstable, highly agglomerated M7 medium suspensions, 48-h EC50 >100mgL(-1). The current study provides a preliminary approach for methodology in testing and assessing stability and toxicity of ENPs in aquatic toxicity tests of regulatory relevance. Copyright © 2016 Elsevier Inc. All rights reserved.

  10. Outcomes assessment of science & engineering doctor of philosophy (Ph.D.) programs: An exploratory study of prospective influencers in distinguished graduate placement

    Science.gov (United States)

    Williamson, Louise M.

    This exploratory study was an investigation of the mission and emphases of twenty-two science & engineering doctor of philosophy (Ph.D.) programs in ten fields of study at nine public research universities in the United States and the corresponding influence those factors impose on placement of Ph.D. graduates of those programs into academic program settings. Ph.D. program chairs participated via protocol to provide descriptive, statistical, and experiential details of their Ph.D. programs and offered insight on current conditions for academic placement opportunities. The quantitative analysis served as the basis of examination of influencers in graduate placement for those Ph.D. programs that are informed about placement activity of their graduates. Among the nine tested hypotheses there were no statistically significant findings. The qualitative expressions of this study---those found in the confounding variables, the limitations of the study, those questions that elicited opinions and further discussion and follow-up queries with program chairs---added most meaningfully, however, to the study in that they served as a gauge of the implications of neglect for those Ph.D. programs that remain uninformed about their graduate placement activity. Central to the findings of this study was that one compelling fact remains the same. Denecke, Director of Best Practice at the Council of Graduate Schools, pointed out years ago that just as "we know very little about why those who finish and why those who leave do so, we also know surprisingly little about where students go after their degrees...we therefore have little information about how effective doctoral programs are in preparing doctorates for short- and long-term career success." The fact remains that the effectiveness of doctoral programs in the context of career success is just as uncertain today. A serious admonition is that one-half of those programs that participated in this study remain uninformed about the

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

    Directory of Open Access Journals (Sweden)

    Felipe Palomero

    2014-01-01

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

  12. The Effect of Fungicide Residues and Yeast Assimilable Nitrogen on Fermentation Kinetics and H2S Production during Cider Fermentation

    OpenAIRE

    Boudreau IV, Thomas Francis

    2016-01-01

    The Virginia cider industry has grown rapidly in the past decade, and demands research-based recommendations for cider fermentation. This study evaluated relationships between the unique chemistry of apples and production of hydrogen sulfide (H2S) in cider fermentations. Yeast assimilable nitrogen (YAN) concentration and composition and residual fungicides influence H2S production by yeast during fermentation, but these factors have to date only been studied in wine grape fermentations. This ...

  13. Influence of pH, layer charge location and crystal thickness distribution on U(VI) sorption onto heterogeneous dioctahedral smectite

    Energy Technology Data Exchange (ETDEWEB)

    Guimarães, Vanessa [Instituto de Ciências da Terra – Porto, DGAOT, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto (Portugal); Geobiotec. Departamento de Geociências da Universidade de Aveiro, Campo Universitário de Santiago, 3810-193 Aveiro (Portugal); Rodríguez-Castellón, Enrique; Algarra, Manuel [Departamento de Química Inorgánica, Facultad de Ciencias, Universidad de Málaga. Campus de Teatino s/n, 29071 Málaga (Spain); Rocha, Fernando [Geobiotec. Departamento de Geociências da Universidade de Aveiro, Campo Universitário de Santiago, 3810-193 Aveiro (Portugal); Bobos, Iuliu, E-mail: ibobos@fc.up.pt [Instituto de Ciências da Terra – Porto, DGAOT, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto (Portugal)

    2016-11-05

    Highlights: • The UO{sub 2}{sup 2+} sorption at pH 4 and 6 on heterogeneous smectite structure. • The cation exchange process is affected by layer charge distribution. • Surface complexation and cation exchange modelling. • New binding energy components identified by X-ray photoelectron spectroscopy. - Abstract: The UO{sub 2}{sup 2+} adsorption on smectite (samples BA1, PS2 and PS3) with a heterogeneous structure was investigated at pH 4 (I = 0.02 M) and pH 6 (I = 0.2 M) in batch experiments, with the aim to evaluate the influence of pH, layer charge location and crystal thickness distribution. Mean crystal thickness distribution of smectite crystallite used in sorption experiments range from 4.8 nm (sample PS2), to 5.1 nm (sample PS3) and, to 7.4 nm (sample BA1). Smaller crystallites have higher total surface area and sorption capacity. Octahedral charge location favor higher sorption capacity. The sorption isotherms of Freundlich, Langmuir and SIPS were used to model the sorption experiments. The surface complexation and cation exchange reactions were modeled using PHREEQC-code to describe the UO{sub 2}{sup 2+} sorption on smectite. The amount of UO{sub 2}{sup 2+} adsorbed on smectite samples decreased significantly at pH 6 and higher ionic strength, where the sorption mechanism was restricted to the edge sites of smectite. Two binding energy components at 380.8 ± 0.3 and 382.2 ± 0.3 eV, assigned to hydrated UO{sub 2}{sup 2+} adsorbed by cation exchange and by inner-sphere complexation on the external sites at pH 4, were identified after the U4f{sub 7/2} peak deconvolution by X-photoelectron spectroscopy. Also, two new binding energy components at 380.3 ± 0.3 and 381.8 ± 0.3 eV assigned to ≡AlOUO{sub 2}{sup +} and ≡SiOUO{sub 2}{sup +} surface species were observed at pH 6.

  14. Influence of pH, layer charge location and crystal thickness distribution on U(VI) sorption onto heterogeneous dioctahedral smectite

    International Nuclear Information System (INIS)

    Guimarães, Vanessa; Rodríguez-Castellón, Enrique; Algarra, Manuel; Rocha, Fernando; Bobos, Iuliu

    2016-01-01

    Highlights: • The UO_2"2"+ sorption at pH 4 and 6 on heterogeneous smectite structure. • The cation exchange process is affected by layer charge distribution. • Surface complexation and cation exchange modelling. • New binding energy components identified by X-ray photoelectron spectroscopy. - Abstract: The UO_2"2"+ adsorption on smectite (samples BA1, PS2 and PS3) with a heterogeneous structure was investigated at pH 4 (I = 0.02 M) and pH 6 (I = 0.2 M) in batch experiments, with the aim to evaluate the influence of pH, layer charge location and crystal thickness distribution. Mean crystal thickness distribution of smectite crystallite used in sorption experiments range from 4.8 nm (sample PS2), to 5.1 nm (sample PS3) and, to 7.4 nm (sample BA1). Smaller crystallites have higher total surface area and sorption capacity. Octahedral charge location favor higher sorption capacity. The sorption isotherms of Freundlich, Langmuir and SIPS were used to model the sorption experiments. The surface complexation and cation exchange reactions were modeled using PHREEQC-code to describe the UO_2"2"+ sorption on smectite. The amount of UO_2"2"+ adsorbed on smectite samples decreased significantly at pH 6 and higher ionic strength, where the sorption mechanism was restricted to the edge sites of smectite. Two binding energy components at 380.8 ± 0.3 and 382.2 ± 0.3 eV, assigned to hydrated UO_2"2"+ adsorbed by cation exchange and by inner-sphere complexation on the external sites at pH 4, were identified after the U4f_7_/_2 peak deconvolution by X-photoelectron spectroscopy. Also, two new binding energy components at 380.3 ± 0.3 and 381.8 ± 0.3 eV assigned to ≡AlOUO_2"+ and ≡SiOUO_2"+ surface species were observed at pH 6.

  15. Fate of cadmium at the soil-solution interface: a thermodynamic study as influenced by varying pH at South 24 Parganas, West Bengal, India.

    Science.gov (United States)

    Karak, Tanmoy; Paul, Ranjit Kumar; Das, Sampa; Das, Dilip K; Dutta, Amrit Kumar; Boruah, Romesh K

    2015-11-01

    A study on the sorption kinetics of Cd from soil solution to soils was conducted to assess the persistence of Cd in soil solution as it is related to the leaching, bioavailability, and potential toxicity of Cd. The kinetics of Cd sorption on two non-contaminated alkaline soils from Canning (22° 18' 48.02″ N and 88° 39' 29.0″ E) and Lakshmikantapur (22° 06' 16.61″ N and 88° 19' 08.66″ E) of South 24 Parganas, West Bengal, India, were studied using conventional batch experiment. The variable soil suspension parameters were pH (4.00, 6.00, 8.18, and 9.00), temperatures (308, 318, and 328 K) and Cd concentrations (5-100 mg L(-1)). The average rate coefficient (kavg) and half-life (t1/2) values indicate that the persistence of Cd in soil solution is influenced by both temperature and soil suspension pH. The concentration of Cd in soil solution decreases with increase of temperature; therefore, Cd sorption on the soil-solution interface is an endothermic one. Higher pH decreases the t 1/2 of Cd in soil solution, indicating that higher pH (alkaline) is not a serious concern in Cd toxicity than lower pH (acidic). Based on the energy of activation (Ea) values, Cd sorption in acidic pH (14.76±0.29 to 64.45±4.50 kJ mol(-1)) is a surface control phenomenon and in alkaline pH (9.33±0.09 to 44.60±2.01 kJ mol(-1)) is a diffusion control phenomenon The enthalpy of activation (ΔH∓) values were found to be between 7.28 and 61.73 kJ mol(-1). Additionally, higher positive energy of activation (ΔG∓) values (46.82±2.01 to 94.47±2.36 kJ mol(-1)) suggested that there is an energy barrier for product formation.

  16. The influence of artificial salivary pH on nickel ion release and the surface morphology of stainless steel bracket-nickel-titanium archwire combinations

    Directory of Open Access Journals (Sweden)

    Ida Bagus Narmada

    2017-06-01

    Full Text Available Background: In the oral cavity, orthodontic appliances come into contact with saliva which may cause corrosion capable of changing their surface morphology due to the release of metal ions. Surface roughness can influence the effectiveness of tooth movement. One of the ions possibly released when body fluid comes into contact with brackets and archwire is nickel ion (Ni. Ni, one of the most popular components of orthodontic appliances, is, however, a toxic element that could potentially increase the likelihood of health problems such as allergic responses during treatment. Purpose: The purpose of this study was to investigate the effect of different artificial salivary pH on the ions released and the surface morphology of stainless steel (SS brackets-nickel-titanium (NiTi and archwire combinations. Methods: Brackets and archwires were analyzed by an Energy Dispersive X-Ray Detector System (EDX to determine their composition, while NiTi archwire compound was examined by means of X-ray Diffraction (XRD. The immersion test was performed at artificial salivary pH levels of 4.2; 6.5; and 7.6 at 37°C for 28 days. Ni ion release measurement was performed using an Atomic Absorption Spectroscopy (AAS. Surface morphology was analyzed by means of a Scanning Electron Microscopy (SEM. Results: The chemical composition of all orthodontic appliances contained Ni element. In addition, XRD was depicted phases not only NiTi but also Ni, Titanium, Silicon and Zinc Oleate. The immersion test showed that the highest release of Ni ions occured at a pH of 4.2, with no significant difference at various levels of pH (p=.092. There were surface morphology changes in the orthodontic appliances. It was revealed that at a pH of 4.2, the surfaces of orthodontic appliances become unhomogenous and rough compared to those at other pH concentrations. Conclusion: The reduction of pH in the artificial saliva increases the amount of released Ni ions, as well as causing changes to

  17. The precipitation of indium at elevated pH in a stream influenced by acid mine drainage

    Science.gov (United States)

    White, Sarah Jane O.; Hussain, Fatima A.; Hemond, Harold F.; Sacco, Sarah A.; Shine, James P.; Runkel, Robert L.; Walton-Day, Katherine; Kimball, Briant A.

    2017-01-01

    Indium is an increasingly important metal in semiconductors and electronics and has uses in important energy technologies such as photovoltaic cells and light-emitting diodes (LEDs). One significant flux of indium to the environment is from lead, zinc, copper, and tin mining and smelting, but little is known about its aqueous behavior after it is mobilized. In this study, we use Mineral Creek, a headwater stream in southwestern Colorado severely affected by heavy metal contamination as a result of acid mine drainage, as a natural laboratory to study the aqueous behavior of indium. At the existing pH of ~ 3, indium concentrations are 6–29 μg/L (10,000 × those found in natural rivers), and are completely filterable through a 0.45 μm filter. During a pH modification experiment, the pH of the system was raised to > 8, and > 99% of the indium became associated with the suspended solid phase (i.e. does not pass through a 0.45 μm filter). To determine the mechanism of removal of indium from the filterable and likely primarily dissolved phase, we conducted laboratory experiments to determine an upper bound for a sorption constant to iron oxides, and used this, along with other published thermodynamic constants, to model the partitioning of indium in Mineral Creek. Modeling results suggest that the removal of indium from the filterable phase is consistent with precipitation of indium hydroxide from a dissolved phase. This work demonstrates that nonferrous mining processes can be a significant source of indium to the environment, and provides critical information about the aqueous behavior of indium.

  18. Effects of fermentation conditions on the production of 4-α ...

    African Journals Online (AJOL)

    ajl yemi

    2011-11-30

    Nov 30, 2011 ... studied the recombinant protein of human IGF-1 in rich and minimal ... recombinant protein A-β-lactamase compared to the medium pH at 7.0. ... shake flask fermentation and provided desired conditions for fermentation in 5 L ..... expression kinetics study in bioreactor, which would help to enhance cell ...

  19. Leaching characteristics of toxic constituents from coal fly ash mixed soils under the influence of pH

    Energy Technology Data Exchange (ETDEWEB)

    Komonweeraket, Kanokwan [Department of Civil and Environmental Engineering, University of Wisconsin, Madison, WI 53706 (United States); Cetin, Bora, E-mail: bora.cetin@sdsmt.edu [College of Engineering, University of Georgia, Athens, GA 30602 (United States); Benson, Craig H., E-mail: chbenson@wisc.edu [Department of Civil and Environmental Engineering, University of Wisconsin, Madison, WI 53706 (United States); Aydilek, Ahmet H., E-mail: aydilek@umd.edu [Department of Civil and Environmental Engineering, University of Maryland, College Park, MD 20742 (United States); Edil, Tuncer B., E-mail: edil@engr.wisc.edu [Department of Civil and Environmental Engineering, University of Wisconsin, Madison, WI 53706 (United States)

    2015-04-15

    Highlights: • The impact of pH on the leaching of elements and metals from fly ash mixed soils. • Generally Ca, Cd, Mg, and Sr follows a cationic leaching pattern. • The leaching of As and Se shows an oxyanionic leaching pattern. • The leaching behavior of elements does not change based on material type. • Different fly ash types show different abilities in immobilizing trace elements. - Abstract: Leaching behaviors of Arsenic (As), Barium (Ba), Calcium (Ca), Cadmium (Cd), Magnesium (Mg), Selenium (Se), and Strontium (Sr) from soil alone, coal fly ash alone, and soil-coal fly ash mixtures, were studied at a pH range of 2–14 via pH-dependent leaching tests. Seven different types of soils and coal fly ashes were tested. Results of this study indicated that Ca, Cd, Mg, and Sr showed cationic leaching pattern while As and Se generally follows an oxyanionic leaching pattern. On the other hand, leaching of Ba presented amphoteric-like leaching pattern but less pH-dependent. In spite of different types and composition of soil and coal fly ash investigated, the study reveals the similarity in leaching behavior as a function of pH for a given element from soil, coal fly ash, and soil-coal fly ash mixtures. The similarity is most likely due to similar controlling mechanisms (e.g., solubility, sorption, and solid-solution formation) and similar controlling factors (e.g., leachate pH and redox conditions). This offers the opportunity to transfer knowledge of coal fly ash that has been extensively characterized and studied to soil stabilized with coal fly ash. It is speculated that unburned carbon in off-specification coal fly ashes may provide sorption sites for Cd resulting in a reduction in concentration of these elements in leachate from soil-coal fly ash mixture. Class C fly ash provides sufficient CaO to initiate the pozzolanic reaction yielding hydrated cement products that oxyanions, including As and Se, can be incorporated into.

  20. Fretting-corrosion behavior in hip implant modular junctions: The influence of friction energy and pH variation.

    Science.gov (United States)

    Royhman, Dmitry; Patel, Megha; Runa, Maria J; Wimmer, Markus A; Jacobs, Joshua J; Hallab, Nadim J; Mathew, Mathew T

    2016-09-01

    Recently, there has been increasing concern in the orthopedic community over the use of hip implant modular devices due to an increasing number of reports of early failure, failure that has been attributed to fretting-corrosion at modular interfaces. Much is still unknown about the electrochemical and mechanical degradation mechanisms associated with the use of such devices. Accordingly, the purpose of our study was to develop a methodology for testing the fretting-corrosion behavior of modular junctions. A fretting-corrosion apparatus was used to simulate the fretting-corrosion conditions of a CoCrMo hip implant head on a Ti6Al4V hip implant stem. The device features two perpendicularly-loaded CoCrMo pins that articulated against a Ti6Al4V rod. A sinusoidal fretting motion was applied to the rod at various displacement amplitudes (25, 50, 100, 150 and 200μm) at a constant load of 200N. Bovine calf serum at two different pH levels (3.0 and 7.6) was used to simulate the fluid environment around the joint. Experiments were conducted in two modes of electrochemical control - free-potential and potentiostatic. Electrochemical impedance spectroscopy tests were done before and after the fretting motion to assess changes in corrosion kinetics. In free potential mode, differences were seen in change in potential as a function of displacement amplitude. In general, VDrop (the drop in potential at the onset of fretting), VFretting, (the average potential during fretting), ΔVFretting (the change in potential from the onset of fretting to its termination) and VRecovery (the change in potential from the termination of fretting until stabilization) appeared linear at both pH levels, but showed drastic deviation from linearity at 100μm displacement amplitude. Subsequent EDS analysis revealed a large number of Ti deposits on the CoCrMo pin surfaces. Potentiostatic tests at both pH levels generally showed increasing current with increasing displacement amplitude. Electrochemical

  1. Influence of microenvironment pH, humidity, and temperature on the stability of polymorphic and amorphous forms of clopidogrel bisulfate

    DEFF Research Database (Denmark)

    Raijada, Dhara K; Singh, Saranjit; Bansal, Arvind K

    2010-01-01

    The effect of microenvironment pH, humidity, and temperature was evaluated on the stability of polymorphic and amorphous forms of clopidogrel bisulfate, when present alone or in combinations. Oxalic acid and sodium carbonate were used as solid stressors to create acidic and alkaline p...... more degradation than the individual forms above critical relative humidity (85% RH). Similar higher degradation was observed between 75% RH and 85% RH in case of acid-stressed samples. In alkaline microenvironment, all the samples showed identical decomposition attributed to conversion of bisulfate...

  2. Influence of pH on the Transport of Silver Nanoparticles in Saturated Porous Media: Laboratory Experiments and Modeling

    Science.gov (United States)

    2012-03-01

    the potential toxic effects of AgNPs (USEPA 2010). Recent in vitro and in vivo studies using various cell lines, algae , zooplankton, fish, rats and... TiO2 in Saturated Porous Media: Effects of pH, Surfactants and Flow Velocity.” Water Research, 45(2), 839-851. He, F., Zhang, M., Qian, T., and Zhao...of silver nanoparticles (AgNPs), the largest and fastest growing category of nanomaterials, and their potential for toxic effects to both humans

  3. Influence of Microsprinkler Irrigation Amount on Water, Soil, and pH Profiles in a Coastal Saline Soil

    Directory of Open Access Journals (Sweden)

    Linlin Chu

    2014-01-01

    Full Text Available Microsprinkler irrigation is a potential method to alleviate soil salinization. After conducting a homogeneous, highly saline, clayey, and coastal soil from the Bohai Gulf in northern China in a column experiment, the results show that the depth of the wetting front increased as the water amount applied increased, low-salinity and low-SAR enlarged after irrigation and water redistribution, and the soil pH increased with an increase in irrigation amount. We concluded that a water amount of 207 mm could be used to reclaim the coastal saline soil in northern China.

  4. Microbiota and metabolome during controlled and spontaneous fermentation of Nocellara Etnea table olives.

    Science.gov (United States)

    Randazzo, Cinzia Lucia; Todaro, Aldo; Pino, Alessandra; Pitino, Iole; Corona, Onofrio; Caggia, Cinzia

    2017-08-01

    This study is aimed to investigate bacterial community and its dynamics during the fermentation of Nocellara Etnea table olives and to study its effect on metabolome formation. Six different combination of bacterial cultures (BC1-BC6) were used as starters for table olive fermentation and one additional process, conducted without addition of any starters, was used as control (C). The processes were conducted in triplicate and, overall, 21 vessels were performed at industrial scale. The fermentation was monitored for 120 days through culture-dependent and -independent approaches. Microbial counts of the main microbial groups revealed slight differences among brine samples, with the exception of LAB counts and Enterobacteriaceae, which were higher and lower, respectively, in most of the inoculated samples than the control ones. In addition, results demonstrated that the use of bacterial cultures (except the BC1), singly or in different combinations, clearly influenced the fermentation process reducing the final pH value below 4.50. When microbiota was investigated through sequencing analysis, data revealed the presence of halophilic bacteria and, among lactobacilli, the dominance of Lactobacillus plantarum group at the initial stage of fermentation, in all brine samples, except in the BC5 in which dominated Lactobacillus casei group. At 60 and 120 days of fermentation, an overturned bacterial ecology and an increase of biodiversity was observed in all samples, with the occurrence of Lactobacillus paracollinoides, Lactobacillus acidipiscis and Pediococcus parvulus. Correlation between bacterial OTU and volatile organic compounds (VOCs) revealed that, aldehydes and alcohol compounds exhibited a positive correlation with Proteobacteria, while several esters with LAB and Hafnia. In particular, esters, associated with fruity and floral notes, were positively correlated to L. paracollinoides, L. acidipiscis, and P. parvulus species. Although the VOCs amounts were sample

  5. PH sensor

    OpenAIRE

    Artero, C.; Nogueras Cervera, Marc; Manuel Lázaro, Antonio

    2012-01-01

    This paper presents a design of a marine instrument for the measurement of pH in seawater. The measurement system consists of a pH electrode connected to the underwater observatory OBSEA. The extracted data are useful for scientists researching ocean acidification. Peer Reviewed

  6. Carbon source for fermentation

    Energy Technology Data Exchange (ETDEWEB)

    1977-11-25

    Molasses is hydrolyzed and treated with Ca/sup 2 +/ to produce fructose and a good C-source for glutamic acid and lysine fermentation. Thus, sugarcane molasses was diluted with H/sub 2/O, adjusted to pH 1.5, and kept at 60/sup 0/ for 4 hr. Three liters of this solution was cooled to 0/sup 0/ and 262 g Ca(OH)/sub 2/ in a 30% solution was added, along with seed crystals of Ca-fructose additional product. Crystal addition product was recovered and dissolved; the solution contained 6.4g glucose and 168 g fructose, a 50% yield of fructose. The mother liquor was neutralized with H/sub 2/SO/sub 4/ to precipitate the Ca. The supernatant contained 284 g glucose and 159 g fructose and was used as the C source in a fermentation medium in which Coryne-bacterium lilum produced glutamic acid. Yield was 49.0 g/L compared to 48.3 g/L when molasses was used as the C source.

  7. Colour Evaluation, Bioactive Compound Content, Phenolic Acid Profiles and in Vitro Biological Activity of Passerina del Frusinate White Wines: Influence of Pre-Fermentative Skin Contact Times.

    Science.gov (United States)

    Carbone, Katya; Fiordiponti, Luciano

    2016-07-22

    Passerina del Frusinate is an autochthonous wine grape variety, which grows in the Lazio region that is currently being evaluated by local wine producers. In this study, colour properties (CIELab coordinates), bioactive compounds (total polyphenols and flavan-3-ols), HPLC-DAD phenolic acid profiles and in vitro biological activity of monovarietal Passerina del Frusinate white wines and the effect of different maceration times (0, 18 and 24 h) were evaluated based on these parameters. Results highlighted statistically significant differences for almost all analysed parameters due to a strong influence of the pre-fermentative skin contact time. The flavan content of macerated wines was six times higher than that of the control, while total polyphenols were 1.5 times higher. According to their phytochemical content, macerated wines showed the highest antiradical capacity tested by means of DPPH(•) and ABTS(+•) assays. Besides, prolonged maceration resulted in a reduction of CIELab coordinates as well as of the content of phenolic substances and antiradical capacity. Among the phenolic acids analysed, the most abundant were vanillic acid and caffeic acid; the latter proved to be the most susceptible to degradation as a result of prolonged maceration. Passerina del Frusinate appears as a phenol-rich white wine with a strong antioxidant potential similar to that of red wines.

  8. Colour Evaluation, Bioactive Compound Content, Phenolic Acid Profiles and in Vitro Biological Activity of Passerina del Frusinate White Wines: Influence of Pre-Fermentative Skin Contact Times

    Directory of Open Access Journals (Sweden)

    Katya Carbone

    2016-07-01

    Full Text Available Passerina del Frusinate is an autochthonous wine grape variety, which grows in the Lazio region that is currently being evaluated by local wine producers. In this study, colour properties (CIELab coordinates, bioactive compounds (total polyphenols and flavan-3-ols, HPLC-DAD phenolic acid profiles and in vitro biological activity of monovarietal Passerina del Frusinate white wines and the effect of different maceration times (0, 18 and 24 h were evaluated based on these parameters. Results highlighted statistically significant differences for almost all analysed parameters due to a strong influence of the pre-fermentative skin contact time. The flavan content of macerated wines was six times higher than that of the control, while total polyphenols were 1.5 times higher. According to their phytochemical content, macerated wines showed the highest antiradical capacity tested by means of DPPH• and ABTS+• assays. Besides, prolonged maceration resulted in a reduction of CIELab coordinates as well as of the content of phenolic substances and antiradical capacity. Among the phenolic acids analysed, the most abundant were vanillic acid and caffeic acid; the latter proved to be the most susceptible to degradation as a result of prolonged maceration. Passerina del Frusinate appears as a phenol-rich white wine with a strong antioxidant potential similar to that of red wines.

  9. Ethanol addition enhances acid treatment to eliminate Lactobacillus fermentum from the fermentation process for fuel ethanol production.

    Science.gov (United States)

    Costa, M A S; Cerri, B C; Ceccato-Antonini, S R

    2018-01-01

    Fermentation is one of the most critical steps of the fuel ethanol production and it is directly influenced by the fermentation system, selected yeast, and bacterial contamination, especially from the genus Lactobacillus. To control the contamination, the industry applies antibiotics and biocides; however, these substances can result in an increased cost and environmental problems. The use of the acid treatment of cells (water-diluted sulphuric acid, adjusted to pH 2·0-2·5) between the fermentation cycles is not always effective to combat the bacterial contamination. In this context, this study aimed to evaluate the effect of ethanol addition to the acid treatment to control the bacterial growth in a fed-batch system with cell recycling, using the industrial yeast strain Saccharomyces cerevisiae PE-2. When only the acid treatment was used, the population of Lactobacillus fermentum had a 3-log reduction at the end of the sixth fermentation cycle; however, when 5% of ethanol was added to the acid solution, the viability of the bacterium was completely lost even after the first round of cell treatment. The acid treatment +5% ethanol was able to kill L. fermentum cells without affecting the ethanol yield and with a low residual sugar concentration in the fermented must. In Brazilian ethanol-producing industry, water-diluted sulphuric acid is used to treat the cell mass at low pH (2·0) between the fermentative cycles. This procedure reduces the number of Lactobacillus fermentum from 10 7 to 10 4  CFU per ml. However, the addition of 5% ethanol to the acid treatment causes the complete loss of bacterial cell viability in fed-batch fermentation with six cell recycles. The ethanol yield and yeast cell viability are not affected. These data indicate the feasibility of adding ethanol to the acid solution replacing the antibiotic use, offering a low cost and a low amount of residue in the biomass. © 2017 The Society for Applied Microbiology.

  10. Effect of Fermentation Conditions and Plucking Standards of Tea Leaves on the Chemical Components and Sensory Quality of Fermented Juice

    Directory of Open Access Journals (Sweden)

    Ping Tang

    2018-01-01

    Full Text Available The effects of fermentation conditions (temperature, time, and pH and plucking standards (one leaf and a bud to four leaves and a bud on the chemical components and sensory quality of the fermented juices processed from crushed fresh tea leaves were investigated. The results showed that optimum fermentation conditions that resulted in fermented juices of the best sensory quality and the highest content of TFs were a temperature of 35°C, time duration of 75 min, and pH 5.1. The fermented juices processed from new shoots with three leaves and a bud or four leaves and a bud afforded high overall acceptability and TF concentration. These differences arise because tea leaves with different plucking standards have different catechin content and enzyme activities. Fermented tea juice possessed higher concentrations of chemical components such as soluble solids, amino acids, and TFs and exhibited better sensory quality as compared to black tea infusion. The TF concentrations decreased as the pH of the fermenting juice increased, and the fermented juice showed the best overall acceptability. These results provide essential information for the improvement of the processing of black tea beverage by suggesting fermentation of fresh tea leaves as a better alternative to their infusion.

  11. Plasma immersion ion implantation on 15-5PH stainless steel: influence on fatigue strength and wear resistance

    Science.gov (United States)

    Bonora, R.; Cioffi, M. O. H.; Voorwald, H. J. C.

    2017-05-01

    Surface improvement in steels is of great interest for applications in industry. The aim of this investigation is to study the effect of nitrogen ion implantation on the axial fatigue strength and wear resistance of 15-5 PH stainless steel. It is well know that electroplated coatings, which are used to improve abrasive wear and corrosion properties, affects negatively the fatigue strength. It is also important to consider requirements to reduce the use of coated materials with electroplated chromium and cadmium, that produce waste, which is harmful to health and environment. The HVOF (High velocity oxygen fuel) process provides hardness, wear strength and higher fatigue resistance in comparison to electroplated chromium. Plasma immersion ion implantation has been used to enhance the hardness, wear, fatigue and corrosion properties of metals and alloys. In the present research the fatigue life increased twice for 15-5 PH three hours PIII treated in comparison to base material. From the abrasive wear tests a lower pin mass reduction was observed, associated to the superficial treatments. The improvement of fatigue and mechanical performance is attributed to a combination of nitrides phase structure and compressive residual stresses during the PIII treatment.

  12. Plasma immersion ion implantation on 15-5PH stainless steel: influence on fatigue strength and wear resistance

    International Nuclear Information System (INIS)

    Bonora, R; Cioffi, M O H; Voorwald, H J C

    2017-01-01

    Surface improvement in steels is of great interest for applications in industry. The aim of this investigation is to study the effect of nitrogen ion implantation on the axial fatigue strength and wear resistance of 15-5 PH stainless steel. It is well know that electroplated coatings, which are used to improve abrasive wear and corrosion properties, affects negatively the fatigue strength. It is also important to consider requirements to reduce the use of coated materials with electroplated chromium and cadmium, that produce waste, which is harmful to health and environment. The HVOF (High velocity oxygen fuel) process provides hardness, wear strength and higher fatigue resistance in comparison to electroplated chromium. Plasma immersion ion implantation has been used to enhance the hardness, wear, fatigue and corrosion properties of metals and alloys. In the present research the fatigue life increased twice for 15-5 PH three hours PIII treated in comparison to base material. From the abrasive wear tests a lower pin mass reduction was observed, associated to the superficial treatments. The improvement of fatigue and mechanical performance is attributed to a combination of nitrides phase structure and compressive residual stresses during the PIII treatment. (paper)

  13. Influence of polymer network parameters of tragacanth gum-based pH responsive hydrogels on drug delivery.

    Science.gov (United States)

    Singh, Baljit; Sharma, Vikrant

    2014-01-30

    The present article deals with design of tragacanth gum-based pH responsive hydrogel drug delivery systems. The characterization of hydrogels has been carried out by SEMs, EDAX, FTIR, (13)C NMR, XRD, TGA/DTA/DTG and swelling studies. The correlation between reaction conditions and structural parameters of polymer networks such as polymer volume fraction in the swollen state (ϕ), Flory-Huggins interaction parameter (χ), molecular weight of the polymer chain between two neighboring cross links (M¯c), crosslink density (ρ) and mesh size (ξ) has been determined. The different kinetic models such as zero order, first order, Higuchi square root law, Korsmeyer-Peppas model and Hixson-Crowell cube root model were applied and it has been observed that release profile of amoxicillin best followed the first order model for the release of drug from the polymer matrix. The swelling of the hydrogels and release of drug from the drug loaded hydrogels occurred through non-Fickian diffusion mechanism in pH 7.4 solution. Copyright © 2013 Elsevier Ltd. All rights reserved.

  14. A novel inhibitor of Lactobacillus biofilms prevents stuck fermentations in a shake flask model

    Science.gov (United States)

    Yeast ethanol fermentations contain contaminating bacteria and yeast, with Lactobacilli being a frequent contaminant. These bacteria tolerate the low pH and high ethanol concentrations present in the fermentation, and can decrease the ethanol yield. Fermentations are routinely treated with antibioti...

  15. Quality and Composition of Airén Wines Fermented by Sequential Inoculation of Lachancea thermotolerans and Saccharomyces cerevisiae

    Directory of Open Access Journals (Sweden)

    Ángel Benito

    2016-01-01

    Full Text Available This study evaluates the influence of Lachancea thermotolerans on low-acidity Airén grape must from the south of Spain. For this purpose, combined fermentations with Lachancea thermotolerans and Saccharomyces cerevisiae were compared to a single fermentation by S. cerevisiae. Results of all developed analyses showed significant differences in several parameters including acidity, population growth kinetics, concentration of amino acids, volatile and non-volatile compounds, and sensorial parameters. The Airén wine quality increased mainly due to the acidification by L. thermotolerans. The acidification process caused a lactic acid increment of 3.18 g/L and a reduction of 0.22 in pH compared to the control fermentation, performed by S. cerevisiae.

  16. An approach to industrial application: influence of black liquor and pH on xylanase efficiency in bleaching of eucalyptus kraft pulp

    OpenAIRE

    Fillat Latorre, Úrsula; Roncero Vivero, María Blanca; Bassa, Alexandre; Sacón, Vera Maria

    2010-01-01

    To obtain a more realistic appraisal of the potential efficiency of xylanases in the industrial bleaching, the influence of pH and the presence of black liquor (measured as COD) on the bleaching efficiency of two commercial xylanases was studied at high temperature. These pH’s, CODs, and temperatures are close to those used in the storage tower of the B fiber line in Jacareı´ unit of Fibria (Brazil). The pulp samples obtained after each bleaching stage were analyzed for kappa number, brigh...

  17. Fermentation performance optimization in an ectopic fermentation system.

    Science.gov (United States)

    Yang, Xiaotong; Geng, Bing; Zhu, Changxiong; Li, Hongna; He, Buwei; Guo, Hui

    2018-07-01

    Ectopic fermentation systems (EFSs) were developed for wastewater treatment. Previous studies have investigated the ability of thermophilic bacteria to improve fermentation performance in EFS. Continuing this research, we evaluated EFS performance using principle component analysis and investigated the addition of different proportions of cow dung. Viable bacteria communities were clustered and identified using BOX-AIR-based repetitive extragenic palindromic-PCR and 16S rDNA analysis. The results revealed optimal conditions for the padding were maize straw inoculated with thermophilic bacteria. Adding 20% cow dung yielded the best pH values (6.94-8.56), higher temperatures, increased wastewater absorption, improved litter quality, and greater microbial quantities. The viable bacteria groups were enriched by the addition of thermophilic consortium, and exogenous strains G21, G14, G4-1, and CR-15 were detected in fermentation process. The proportion of Bacillus species in treatment groups reached 70.37% after fermentation, demonstrating that thermophilic bacteria, especially Bacillus, have an important role in EFS, supporting previous predictions. Copyright © 2018 Elsevier Ltd. All rights reserved.

  18. The influence of pH and reaction time on the formation of FeSe{sub 2} upon selenite reduction by nano-sized pyrite-greigite

    Energy Technology Data Exchange (ETDEWEB)

    Kang, Mingliang [Sun Yat-sen Univ., Zhuhai (China). Sino-French Institute of Nuclear Engineering and Technology; Bardelli, Fabrizio; Ma, Bin; Charlet, Laurent [Grenoble Univ. (France). Environmental Geochemistry Group; Chen, Fanrong; Yang, Yongqiang [Chinese Academy of Sciences, Guangzhou (China). Key Laboratory of Mineralogy and Metallogeny; Chinese Academy of Sciences, Guangzhou (China). Guangdong Provincial Key Laboratory of Mineral Physics and Materials

    2016-11-01

    The influence of pH and reaction time on the formation of FeSe{sub 2} by reductive precipitation of Se(IV) with nano-sized pyrite-greigite was investigated. Reductive precipitation is an effective method of attenuating the mobility of {sup 79}Se, which is foreseen to be a dangerous radioisotope for the geological disposal of high-level radioactive waste (HLW). The results indicated that Se(0)was formed at pH <4.05, whereas, at pH > 6.07, considerable amount of FeSe{sub 2} was formed along with Se(0). These observations are in agreement with the thermodynamic predictions reported in this work. Furthermore, the formation of FeSe{sub 2} was found to continue by increasing the reaction time, indicating that the Se(0) formed in the early reaction stage is gradually transformed to FeSe{sub 2} upon the depletion of aqueous Se(IV). Since FeSe{sub 2} has a stronger reactivity than pyrite, it was proposed that greigite, rather than pyrite, was responsible for the formation of FeSe{sub 2}. The findings in this study are of interest for key geochemical processes governing the mobility of toxic {sup 79}Se in the environment in presence of iron sulfides.

  19. Influence of sodium dodecyl sulfonate (SDS) on the hydrothermal synthesis of YVO4:Eu3+ crystals in a wide pH range

    International Nuclear Information System (INIS)

    Wang Juan; Xu Yunhua; Hojamberdiev, Mirabbos; Zhu Gangqiang

    2009-01-01

    In this work, a facile hydrothermal route has been proposed for the morphology-controllable preparation of Eu-doped yttrium orthovanadate (YVO 4 :Eu 3+ ) powders in the presence of sodium dodecyl sulfonate (SDS) as a template in a wide pH range. The structure, composition, morphology, and optical properties of the final products were characterized by X-ray powder diffraction (XRD), scanning electron microscopy (SEM), transmission electron microscopy (TEM), and photoluminescence spectroscopy (PL), respectively. It was found that single phase YVO 4 :Eu 3+ micro- and nanocrystals with different shapes can be fabricated at 180 deg. C for 24 h with suitable amount of SDS in a wide pH range. The formation mechanism and the influence of SDS on the morphology of YVO 4 :Eu 3+ micro- and nanocrystals were investigated as a function of pH value. The PL measurement revealed that the samples with different morphologies exhibited different values for optical properties, especially soybean-like nanopowders showed a higher intensity compared to other samples with different morphologies due mainly to their high packing densities and low scattering of light.

  20. SUPPLEMENTAL ON-LINE MATERIAL, INFLUENCE OF pH ON PLUTONIUM DESORPTION/SOLUBILIZATION FROM SEDIMENT

    International Nuclear Information System (INIS)

    Kaplan, D

    2006-01-01

    The oxidation state distribution of Pu in each sample for each reaction time was measured using a combined ultrafiltration and solvent extraction technique (1-4). First the oxidation state distribution of aqueous Pu is measured. Then the total system (solid and aqueous phase combined) Pu oxidation state distribution is measured by lowering the pH to leach Pu from the solid phase. For each reaction time, a 2.5-mL aliquot of the aqueous phase was removed and passed through a 12-nm filter (Microsep 30K MWCO Centrifugal Device; Pall Corporation, East Hills, NY). An aliquot of the filtrate was removed to determine the aqueous phase Pu concentration, and oxidation state distribution in the remaining filtrate was measured using the parallel solvent extraction technique discussed

  1. The effects of feeding rations that differ in neutral detergent fiber and starch concentration within a day on rumen digesta nutrient concentration, pH, and fermentation products in dairy cows.

    Science.gov (United States)

    Ying, Y; Rottman, L W; Crawford, C; Bartell, P A; Harvatine, K J

    2015-07-01

    There is a daily pattern of feed intake in the dairy cow, and feeding a single total mixed ration results in variation in the amount of fermentable substrate entering the rumen over the day. The object of this study was to determine if feeding multiple rations over the day that complement the pattern of feed intake would stabilize rumen pool sizes and fermentation. Nine ruminally cannulated cows were used in a 3×3 Latin square design with 23-d periods. Diets were a control diet [33.3% neutral detergent fiber (NDF)], a low-fiber diet (LF; 29.6% NDF), and a high-fiber diet (HF; 34.8% NDF). The LF and HF diets were balanced to provide the same nutrient composition as the control diet when cows were fed 3 parts of LF and 7 parts of HF. Cows on the control treatment (CON) were fed at 0900h, cows on the high/low treatment (H/L) were fed HF at 70% of daily offering at 0900h and LF at 30% of daily offering at 2200h, and cows on the low/high (L/H) treatment were fed LF at 30% of daily offering at 0900h and HF at 70% of daily offering at 1300h. All treatments were fed at 110% of daily intake. Preplanned contrasts compared CON with H/L and H/L with L/H. Feeding the LF diet in the evening resulted in a large increase in the amount of feed consumed immediately after feed delivery at that feeding. Rumen digesta starch concentration increased and NDF concentration decreased following feeding of the LF diet in both the L/H and H/L treatments. Starch pool size also increased following feeding of the LF diet in the evening and tended to increase after feeding the LF diet in the morning. Rumen ammonia concentration was increased following feeding of the HF diet in the morning and the LF diet in the evening in the H/L treatment. Additionally, cis-9 C18:1 and cis-9,cis-12 18:2 are higher in concentrate feeds and were increased after feeding the LF diet in both treatments. Trans fatty acid isomers of the normal and alternate biohydrogenation pathways followed a daily pattern, and the H

  2. In vitro digestion and DGT techniques for estimating cadmium and lead bioavailability in contaminated soils: Influence of gastric juice pH

    International Nuclear Information System (INIS)

    Pelfrene, Aurelie; Waterlot, Christophe; Douay, Francis

    2011-01-01

    A sensitivity analysis was conducted on an in vitro gastrointestinal digestion test (i) to investigate the influence of a low variation of gastric juice pH on the bioaccessibility of Cd and Pb in smelter-contaminated soils (F B , using the unified bioaccessibility method UBM) and fractions of metals that may be transported across the intestinal epithelium (F A , using the diffusive gradient in thin film technique), and (ii) to provide a better understanding of the significance of pH in health risk assessment through ingestion of soil by children. The risk of metal exposure to children (hazard quotient, HQ) was determined for conditions that represent a worst-case scenario (i.e., ingestion rate of 200 mg day -1 ) using three separate calculations of metal daily intake: estimated daily intake (EDI), bioaccessible EDI (EDI-F B ), and oral bioavailable EDI (EDI-F A ). The increasing pH from 1.2 to 1.7 resulted in: (i) no significant variation in Cd-F B in the gastric phase but a decrease in the gastrointestinal phase; (ii) a decrease in soluble Pb in the gastric phase and a significant variation in Pb-F B in the gastrointestinal phase; (iii) a significant decrease in Cd-F A and no variation in Pb-F A ; (iv) no change in EDI-F B and EDI-F A HQs for Cd; (v) a significant decrease in EDI-F B HQs and no significant variation in EDI-F A HQ for Pb. In the analytical conditions, these results show that risk to children decreases when the bioavailability of Pb in soils is taken into account and that the studied pH values do not affect the EDI-F A HQs. The present results provide evidence that the inclusion of bioavailability analysis during health risk assessment could provide a more realistic estimate of Cd and Pb exposure, and opens a wide field of practical research on this topic (e.g., in contaminated site management). - Highlights: → Sensitivity analysis on an in vitro gastrointestinal digestion test. → Influence of gastric juice pH on metal bioaccessibility

  3. In vitro digestion and DGT techniques for estimating cadmium and lead bioavailability in contaminated soils: Influence of gastric juice pH

    Energy Technology Data Exchange (ETDEWEB)

    Pelfrene, Aurelie, E-mail: aurelie.pelfrene@isa-lille.fr [Universite Lille Nord de France, Lille (France); Groupe ISA, Equipe Sols et Environnement, Laboratoire Genie Civil et geo-Environnement (LGCgE) Lille Nord de France (EA 4515), 48 boulevard Vauban, 59046 Lille cedex (France); Waterlot, Christophe; Douay, Francis [Universite Lille Nord de France, Lille (France); Groupe ISA, Equipe Sols et Environnement, Laboratoire Genie Civil et geo-Environnement (LGCgE) Lille Nord de France (EA 4515), 48 boulevard Vauban, 59046 Lille cedex (France)

    2011-11-01

    A sensitivity analysis was conducted on an in vitro gastrointestinal digestion test (i) to investigate the influence of a low variation of gastric juice pH on the bioaccessibility of Cd and Pb in smelter-contaminated soils (F{sub B}, using the unified bioaccessibility method UBM) and fractions of metals that may be transported across the intestinal epithelium (F{sub A}, using the diffusive gradient in thin film technique), and (ii) to provide a better understanding of the significance of pH in health risk assessment through ingestion of soil by children. The risk of metal exposure to children (hazard quotient, HQ) was determined for conditions that represent a worst-case scenario (i.e., ingestion rate of 200 mg day{sup -1}) using three separate calculations of metal daily intake: estimated daily intake (EDI), bioaccessible EDI (EDI-F{sub B}), and oral bioavailable EDI (EDI-F{sub A}). The increasing pH from 1.2 to 1.7 resulted in: (i) no significant variation in Cd-F{sub B} in the gastric phase but a decrease in the gastrointestinal phase; (ii) a decrease in soluble Pb in the gastric phase and a significant variation in Pb-F{sub B} in the gastrointestinal phase; (iii) a significant decrease in Cd-F{sub A} and no variation in Pb-F{sub A}; (iv) no change in EDI-F{sub B} and EDI-F{sub A} HQs for Cd; (v) a significant decrease in EDI-F{sub B} HQs and no significant variation in EDI-F{sub A} HQ for Pb. In the analytical conditions, these results show that risk to children decreases when the bioavailability of Pb in soils is taken into account and that the studied pH values do not affect the EDI-F{sub A} HQs. The present results provide evidence that the inclusion of bioavailability analysis during health risk assessment could provide a more realistic estimate of Cd and Pb exposure, and opens a wide field of practical research on this topic (e.g., in contaminated site management). - Highlights: {yields} Sensitivity analysis on an in vitro gastrointestinal digestion test

  4. A new approach combining different MRI methods to provide detailed view on swelling dynamics of xanthan tablets influencing drug release at different pH and ionic strength.

    Science.gov (United States)

    Mikac, Ursa; Sepe, Ana; Kristl, Julijana; Baumgartner, Sasa

    2010-08-03

    The key element in drug release from hydrophilic matrix tablets is the gel layer that regulates the penetration of water and controls drug dissolution and diffusion. We have selected magnetic resonance imaging (MRI) as the method of choice for visualizing the dynamic processes occurring during the swelling of xanthan tablets in a variety of media. The aims were (i) to develop a new method using MRI for accurate determination of penetration, swelling and erosion fronts, (ii) to investigate the effects of pH and ionic strength on swelling, and (iii) to study the influence of structural changes in xanthan gel on drug release. Two dimensional (2D) MRI and one dimensional single point imaging (SPI) of swollen xanthan tablets were recorded, together with T(2) mapping. The border between dry and hydrated glassy xanthan-the penetration front-was determined from 1D SPI signal intensity profiles. The erosion front was obtained from signal intensity profiles of 2D MR images. The swelling front, where xanthan is transformed from a glassy to a rubbery state (gel formation), was determined from T(2) profiles. Further, the new combination of MRI methods for swelling front determination enables to explain the appearance of the unusual "bright front" observed on 2D MR images in tablets swollen in HCl pH 1.2 media, which represents the position of swelling front. All six media studied, differing in pH and ionic strength, penetrate through the whole tablet in 4h+/-0.3h, but formation of the gel layer is significantly delayed. Unexpectedly, the position of the swelling front was the same, independently of the different xanthan gel structures formed under different conditions of pH and ionic strength. The position of the erosion front, on the other hand, is strongly dependent on pH and ionic strength, as reflected in different thicknesses of the gel layers. The latter are seen to be the consequence of the different hydrodynamic radii of the xanthan molecules, which affect the drug

  5. Physiological and fermentation properties of Bacillus coagulans and a mutant lacking fermentative lactate dehydrogenase activity.

    Science.gov (United States)

    Su, Yue; Rhee, Mun Su; Ingram, Lonnie O; Shanmugam, K T

    2011-03-01

    Bacillus coagulans, a sporogenic lactic acid bacterium, grows optimally at 50-55 °C and produces lactic acid as the primary fermentation product from both hexoses and pentoses. The amount of fungal cellulases required for simultaneous saccharification and fermentation (SSF) at 55 °C was previously reported to be three to four times lower than for SSF at the optimum growth temperature for Saccharomyces cerevisiae of 35 °C. An ethanologenic B. coagulans is expected to lower the cellulase loading and production cost of cellulosic ethanol due to SSF at 55 °C. As a first step towards developing B. coagulans as an ethanologenic microbial biocatalyst, activity of the primary fermentation enzyme L-lactate dehydrogenase was removed by mutation (strain Suy27). Strain Suy27 produced ethanol as the main fermentation product from glucose during growth at pH 7.0 (0.33 g ethanol per g glucose fermented). Pyruvate dehydrogenase (PDH) and alcohol dehydrogenase (ADH) acting in series contributed to about 55% of the ethanol produced by this mutant while pyruvate formate lyase and ADH were responsible for the remainder. Due to the absence of PDH activity in B. coagulans during fermentative growth at pH 5.0, the l-ldh mutant failed to grow anaerobically at pH 5.0. Strain Suy27-13, a derivative of the l-ldh mutant strain Suy27, that produced PDH activity during anaerobic growth at pH 5.0 grew at this pH and also produced ethanol as the fermentation product (0.39 g per g glucose). These results show that construction of an ethanologenic B. coagulans requires optimal expression of PDH activity in addition to the removal of the LDH activity to support growth and ethanol production.

  6. Influence of the solution pH in the 6-mercaptopurine self-assembled monolayer (6MP-SAM) on a Au(111) single-crystal electrode.

    Science.gov (United States)

    Madueño, Rafael; García-Raya, Daniel; Viudez, Alfonso J; Sevilla, José M; Pineda, Teresa; Blázquez, Manuel

    2007-10-23

    Self-assembled monolayers (SAMs) of 6-mercaptopurine (6MP) have been prepared on a Au(111) single-crystal electrode by immersion of the metal surface in a 100 microM 6MP and 0.01 M HClO4 solution. The 6MP-SAM Au(111) single-crystal electrodes were transferred to the cell and allowed to equilibrate with the different aqueous working solutions before the electrochemical experiments. The influence of the solution pH was studied by cyclic voltammetry, double layer capacitance curves, and electrochemical impedance spectroscopy. The electrochemical behavior of the 6MP-SAM in acetic acid at pH 4 presents important differences in comparison to that obtained in 0.1 M KOH solutions. Cyclic voltammograms for the reductive desorption process in acid medium are broad and show some features that can be explained by a phase transition between a chemisorbed and a physisorbed state of the 6MP molecules. The low solubility of these molecules in acid medium could explain this phenomenon and the readsorption of the complete monolayer when the potential is scanned in the positive direction. The variation of the double-layer capacitance values in the potential range of monolayer stability with the pH suggests that the acid-base chemistry of the 6MP molecules is playing a role. This fact has been studied by following the variations of the electron-transfer rate constant of the highly charged redox probes as are Fe(CN)(6)-3/-4 and Ru(NH3)(6)+3/+2 as a function of solution pH. The apparent surface pKa value for the 6MP-SAM (pKa approximately 8) is explained by the total conversion of the different 6MP tautomers that exist in solution to the thiol species in the adsorbed state.

  7. Effects of pH and hydraulic retention time on hydrogen production versus methanogenesis during anaerobic fermentation of organic household solid waste under extreme-thermophilic temperature (70ºC)

    DEFF Research Database (Denmark)

    Liu, Dawei; Zeng, Raymond Jianxiong; Angelidaki, Irini

    2008-01-01

    Two continuously stirred tank reactors were operated with household solid waste at 70°C, for hydrogen and methane production. The individual effect of hydraulic retention time (HRT as 1, 2, 3, 4, and 6 days) at pH 7 or pH (5, 5.5, 6, 6.5, 7) at 3-day HRT was investigated on the hydrogen production...... versus methanogenesis. It was found that at pH 7, the maximum hydrogen yield was 107 mL-H2/g VSadded (volatile solid added) but no stable hydrogen production was obtained as after some time methanogenesis was initiated at all tested HRTs. This demonstrated that sludge retention time alone was not enough...... for washing out the methanogens at pH 7 under extreme-thermophilic conditions. Oppositely, we showed that keeping the pH level at 5.5 was enough to inhibit methane and produce hydrogen stably at 3-day HRT. However, the maximum stable hydrogen yield was low at 21 mL-H2/g VSadded. Biotechnol. Bioeng. 2008...

  8. Production of lactic acid from corn cobs through fermentation lactobacillus delbruekii

    International Nuclear Information System (INIS)

    Ali, Z.; Anjum, M.; Zahoor, T.

    2007-01-01

    Corn cobs were used as the source of reducing sugars for conversion into lactic acid through fermentation by a local strain of Lactobacillus delbruekii, under varying parameters of time, temperature, pH and glucose concentration, The production of lactic acid significantly increased with increase in Ph, fermentation time and glucose concentration (1-5%) and was significantly high (8.40 g/1) at pH 6, while significantly low (7.67 g/1) at pH 5. (author)

  9. Silagem de sorgo de porte baixo com diferentes teores de tanino e de umidade no colmo.I - pH e teores de matéria seca e de ácidos graxos durante a fermentação Forage sorghum silage with different tannin concentration and moisture in the stem. I - Dry matter concentration, pH and fat acids during fermentation

    Directory of Open Access Journals (Sweden)

    N.M. Rodriguez

    1999-10-01

    Full Text Available Quatro híbridos de porte baixo, com diferentes teores de tanino e de umidade no colmo, foram ensilados em silos de laboratório feitos de tubos "PVC", e abertos após 1 (P2, 7 (P3, 14 (P4, 28 (P5 e 56 (P6 dias, para estudo da fermentação e da variação no teor de matéria seca. Foram usados 24 tratamentos com quatro repetições cada, sendo quatro híbridos (T1=colmo suculento e baixo tanino, T2=colmo seco e baixo tanino, T3=colmo seco e alto tanino, T4= colmo suculento e alto tanino combinados com seis tempos para abertura do silo, sendo o primeiro tempo antes de ensilar (P1. Foram determinados os teores de matéria seca (MS, perdas de matéria seca, ácidos graxos voláteis, ácido láctico e pH. As diferenças foram verificadas pelo teste de Tukey. As silagens estabilizaram-se entre P4 e P5. As silagens dos híbridos T1 e T2 apresentaram menores teores de MS e de acetato que T3 e T4. A correlação entre tanino e acetato foi de 0,36 (PFour hybrid forage sorghums with different tannin concentrations and moisture in the stem were ensiled in laboratory silos made of "PVC" tubes. The silos were opened after 1 (P2, 7 (P3, 14 (P4, 28 (P5 e 56 (P6 days after ensiling, in order to evaluate fermentation patterns and other silage characteristics. Twenty-four treatments were used, with four repetitions each: four hybrids (T1=moist stem/low tannin, T2=not moist stem/low tannin, T3=not moist stem/high tannin, T4= moist stem/high tannin and with six periods, since the forages before ensiling (P1 were also studied. Dry matter content (DM, dry matter losses, pH, lactic acid and volatile fat acids were determined. Data were evaluated by analysis of variance, with mean separation achieved using Tukey statistical test. The stability was achieved between P4 and P5. T1 and T2 had lower DM content and acetate than T3 and T4. All silages showed good fermentation patterns.

  10. Influence of fermentation liquid from waste activated sludge on anoxic/oxic- membrane bioreactor performance: Nitrogen removal, membrane fouling and microbial community.

    Science.gov (United States)

    Han, Xiaomeng; Zhou, Zhen; Mei, Xiaojie; Ma, Yan; Xie, Zhenfang

    2018-02-01

    In order to investigate effects of waste activated sludge (WAS) fermentation liquid on anoxic/oxic- membrane bioreactor (A/O-MBR), two A/O-MBRs with and without WAS fermentation liquid addition were operated in parallel. Results show that addition of WAS fermentation liquid clearly improved denitrification efficiency without deterioration of nitrification, while severe membrane fouling occurred. WAS fermentation liquid resulted in an elevated production of proteins and humic acids in bound extracellular polymeric substance (EPS) and release of organic matter with high MW fractions in soluble microbial product (SMP) and loosely bound EPS (LB-EPS). Measurement of deposition rate and fluid structure confirmed increased fouling potential of SMP and LB-EPS. γ-Proteobacteria and Ferruginibacter, which can secrete and export EPS, were also found to be abundant in the MBR with WAS fermentation liquid. It is implied that when WAS fermentation liquid was applied, some operational steps to control membrane fouling should be employed. Copyright © 2017 Elsevier Ltd. All rights reserved.

  11. Recovery of nitrogen and phosphorus from alkaline fermentation liquid of waste activated sludge and application of the fermentation liquid to promote biological municipal wastewater treatment.

    Science.gov (United States)

    Tong, Juan; Chen, Yinguang

    2009-07-01

    In previous publications we reported that by controlling the pH at 10.0 the accumulation of short-chain fatty acids (SCFA) during waste activated sludge (WAS) fermentation was remarkably improved [Yuan, H., Chen, Y., Zhang, H., Jiang, S., Zhou, Q., Gu, G., 2006. Improved bioproduction of short-chain fatty acids (SCFAs) from excess sludge under alkaline conditions. Environ. Sci. Technol. 40, 2025-2029], but significant ammonium nitrogen (NH(4)-N) and soluble ortho-phosphorus (SOP) were released [Chen, Y., Jiang, S., Yuan, H., Zhou, Q., Gu, G., 2007. Hydrolysis and acidification of waste activated sludge at different pHs. Water Res. 41, 683-689]. This paper investigated the simultaneous recovery of NH(4)-N and SOP from WAS alkaline fermentation liquid and the application of the fermentation liquid as an additional carbon source for municipal wastewater biological nitrogen and phosphorus removal. The central composite design (CCD) of the response surface methodology (RSM) was employed to optimize and model the simultaneous NH(4)-N and SOP recovery from WAS alkaline fermentation liquid. Under the optimum conditions, the predicted and experimental recovery efficiency was respectively 73.4 and 75.7% with NH(4)-N, and 82.0 and 83.2% with SOP, which suggested that the developed models described the experiments well. After NH(4)-N and SOP recovery, the alkaline fermentation liquid was added to municipal wastewater, and the influence of volume ratio of fermentation liquid to municipal wastewater (FL/MW) on biological nitrogen and phosphorus removal was investigated. The addition of fermentation liquid didn't significantly affect nitrification. Both SOP and total nitrogen (TN) removal were increased with fermentation liquid, but there was no significant increase at FL/MW greater than 1/35. Compared to the blank test, the removal efficiency of SOP and TN at FL/MW=1/35 was improved from 44.0 to 92.9%, and 63.3 to 83.2%, respectively. The enhancement of phosphorus and nitrogen

  12. Comparison of fermentation of diets of variable composition and microbial populations in the rumen of sheep and Rusitec fermenters. I. Digestibility, fermentation parameters, and microbial growth.

    Science.gov (United States)

    Martínez, M E; Ranilla, M J; Tejido, M L; Ramos, S; Carro, M D

    2010-08-01

    Four ruminally and duodenally cannulated sheep and 8 Rusitec fermenters were used to determine the effects of forage to concentrate (F:C) ratio and type of forage in the diet on ruminal fermentation and microbial protein synthesis. The purpose of the study was to assess how closely fermenters can mimic the dietary differences found in vivo. The 4 experimental diets contained F:C ratios of 70:30 or 30:70 with either alfalfa hay or grass hay as the forage. Microbial growth was determined in both systems using (15)N as a microbial marker. Rusitec fermenters detected differences between diets similar to those observed in sheep by changing F:C ratio on pH; neutral detergent fiber digestibility; total volatile fatty acid concentrations; molar proportions of acetate, propionate, butyrate, isovalerate, and caproate; and amylase activity. In contrast, Rusitec fermenters did not reproduce the dietary differences found in sheep for NH(3)-N and lactate concentrations, dry matter (DM) digestibility, proportions of isobutyrate and valerate, carboxymethylcellulase and xylanase activities, and microbial growth and its efficiency. Regarding the effect of the type of forage in the diet, Rusitec fermenters detected differences between diets similar to those found in sheep for most determined parameters, with the exception of pH, DM digestibility, butyrate proportion, and carboxymethylcellulase activity. Minimum pH and maximal volatile fatty acid concentrations were reached at 2h and at 6 to 8h postfeeding in sheep and fermenters, respectively, indicating that feed fermentation was slower in fermenters compared with that in sheep. There were differences between systems in the magnitude of most determined parameters. In general, fermenters showed lower lactate concentrations, neutral detergent fiber digestibility, acetate:propionate ratios, and enzymatic activities. On the contrary, fermenters showed greater NH(3)-N concentrations, DM digestibility, and proportions of propionate

  13. Influence of agitation speed on tannase production and morphology of Aspergillus niger FETL FT3 in submerged fermentation.

    Science.gov (United States)

    Darah, I; Sumathi, G; Jain, K; Lim, S H

    2011-12-01

    Agitation speed was found to influence the tannase production and fungal growth of Aspergillus niger FETL FT3. The optimal agitation speed was at 200 rpm which produced 1.41 U/ml tannase and 3.75 g/l of fungal growth. Lower or higher agitation speeds than 200 rpm produced lower enzyme production and fungal growth. Based on the SEM and TEM micrograph observation, there was a significant correlation between agitation speed and the morphology of the fungal mycelia. The results revealed an increase of the enzyme production with the change of the fungal growth morphology from filamentous to pelleted growth forms. However, the exposure to higher shear stress with an increasing agitation speed of the shaker also resulted in lower biomass yields as well as enzyme production.

  14. Fermentation of irradiated sugarcane must

    International Nuclear Information System (INIS)

    Alcarde, Andre Ricardo; Horii, Jorge; Walder, Julio Marcos Melges

    2003-01-01

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

  15. Influence of dietary protein and fructooligosaccharides on fecal fermentative end-products, fecal bacterial populations and apparent total tract digestibility in dogs.

    Science.gov (United States)

    Pinna, Carlo; Vecchiato, Carla Giuditta; Bolduan, Carmen; Grandi, Monica; Stefanelli, Claudio; Windisch, Wilhelm; Zaghini, Giuliano; Biagi, Giacomo

    2018-03-20

    Feeding dogs with diets rich in protein may favor putrefactive fermentations in the hindgut, negatively affecting the animal's intestinal environment. Conversely, prebiotics may improve the activity of health-promoting bacteria and prevent bacterial proteolysis in the colon. The aim of this study was to evaluate the effects of dietary supplementation with fructooligosaccharides (FOS) on fecal microbiota and apparent total tract digestibility (ATTD) in dogs fed kibbles differing in protein content. Twelve healthy adult dogs were used in a 4 × 4 replicated Latin Square design to determine the effects of four diets: 1) Low protein diet (LP, crude protein (CP) 229 g/kg dry matter (DM)); 2) High protein diet (HP, CP 304 g/kg DM); 3) Diet 1 + 1.5 g of FOS/kg; 4) Diet 2 + 1.5 g of FOS/kg. The diets contained silica at 5 g/kg as a digestion marker. Differences in protein content were obtained using different amounts of a highly digestible swine greaves meal. Each feeding period lasted 28 d, with a 12 d wash-out in between periods. Fecal samples were collected from dogs at 0, 21 and 28 d of each feeding period. Feces excreted during the last five days of each feeding period were collected and pooled in order to evaluate ATTD. Higher fecal ammonia concentrations were observed both when dogs received the HP diets (p < 0.001) and the supplementation with FOS (p < 0.05). The diets containing FOS resulted in greater ATTD of DM, Ca, Mg, Na, Zn, and Fe (p < 0.05) while HP diets were characterized by lower crude ash ATTD (p < 0.05). Significant interactions were observed between FOS and protein concentration in regards to fecal pH (p < 0.05), propionic acid (p < 0.05), acetic to propionic acid and acetic + n-butyric to propionic acid ratios (p < 0.01), bifidobacteria (p < 0.05) and ATTD of CP (p < 0.05) and Mn (p < 0.001). A relatively moderate increase of dietary protein resulted in higher concentrations of ammonia in

  16. Fermentation of lignocellulosic hydrolysates: Inhibition and detoxification

    Energy Technology Data Exchange (ETDEWEB)

    Palmqvist, E.

    1998-02-01

    The ethanol yield and productivity obtained during fermentation of lignocellulosic hydrolysates is decreased due to the presence of inhibiting compounds, such as weak acids, furans and phenolic compounds produced during hydrolysis. Evaluation of the effect of various biological, physical and chemical detoxification treatments by fermentation assays using Saccharomyces cerevisiae was used to characterise inhibitors. Inhibition of fermentation was decreased after removal of the non-volatile compounds, pre-fermentation by the filamentous fungus Trichoderma reesei, treatment with the lignolytic enzyme laccase, extraction with ether, and treatment with alkali. Yeast growth in lignocellulosic hydrolysates was inhibited below a certain fermentation pH, most likely due to high concentrations of undissociated weak acids. The effect of individual compounds were studied in model fermentations. Furfural is reduced to furfuryl alcohol by yeast dehydrogenases, thereby affecting the intracellular redox balance. As a result, acetaldehyde accumulated during furfural reduction, which most likely contributed to inhibition of growth. Acetic acid (10 g 1{sup -1}) and furfural (3 g 1{sup -1}) interacted antagonistically causing decreased specific growth rate, whereas no significant individual or interaction effects were detected by the lignin-derived compound 4-hydroxybenzoic acid (2 g 1{sup -1}). By maintaining a high cell mass density in the fermentor, the process was less sensitive to inhibitors affecting growth and to fluctuations in fermentation pH, and in addition the depletion rate of bioconvertible inhibitors was increased. A theoretical ethanol yield and high productivity was obtained in continuous fermentation of spruce hydrolysate when the cell mass concentration was maintained at a high level by applying cell recirculation 164 refs, 16 figs, 5 tabs

  17. Influence of pH, competing ions, and salinity on the sorption of strontium and cobalt onto biogenic hydroxyapatite

    Science.gov (United States)

    Handley-Sidhu, Stephanie; Mullan, Thomas K.; Grail, Quentin; Albadarneh, Malek; Ohnuki, Toshihiko; Macaskie, Lynne E.

    2016-03-01

    Anthropogenic radionuclides contaminate a range of environments as a result of nuclear activities, for example, leakage from waste storage tanks/ponds (e.g. Hanford, USA or Sellafield sites, UK) or as a result of large scale nuclear accidents (e.g. Chernobyl, Ukraine or Fukushima, Japan). One of the most widely applied remediation techniques for contaminated waters is the use of sorbent materials (e.g. zeolites and apatites). However, a key problem at nuclear contaminated sites is the remediation of radionuclides from complex chemical environments. In this study, biogenic hydroxyapatite (BHAP) produced by Serratia sp. bacteria was investigated for its potential to remediate surrogate radionuclides (Sr2+ and Co2+) from environmentally relevant waters by varying pH, salinity and the type and concentration of cations present. The sorption capacity of the BHAP for both Sr2+ and Co2+ was higher than for a synthetically produced hydroxyapatite (HAP) in the solutions tested. BHAP also compared favorably against a natural zeolite (as used in industrial decontamination) for Sr2+ and Co2+ uptake from saline waters. Results confirm that hydroxyapatite minerals of high surface area and amorphous calcium phosphate content, typical for biogenic sources, are suitable restoration or reactive barrier materials for the remediation of complex contaminated environments or wastewaters.

  18. Removal of Cu(II) in water by polymer enhanced ultrafiltration: Influence of polymer nature and pH.

    Science.gov (United States)

    Kochkodan, Olga D; Kochkodan, Viktor M; Sharma, Virender K

    2018-01-02

    This study presents an efficient removal of Cu(II) in water using the polymer enhanced ultrafiltration (PEUF) method. Polymer of different molecular weight (MW) (polyethyleneimine (PEI), sodium lignosulfonates (SLS) and dextrans) were investigated to evaluate efficiency in removal of Cu(II) in water by the PEUF method. The decomposition of Cu(II)-polymer complex was also evaluated in order to reuse polymers. Cu(II) complexation depends on the MW of chelating polymer and the pH of feed solution. It was found that the Cu(II) rejection increased with the polymer dosage with high removal of Cu(II) when using PEI and SLS at a 10:20 (mg/mg) ratio ([Cu(II)]:[polymer]). It was found that the maximum chelating capacity was 15 mg of Cu(II) per 20 mg of PEI. The Cu(II)-PEI complex could be decomposed by acid addition and the polymer could be efficiently reused with multiple complexation-decomplexation cycles. A conceptual flow chart of the integrated process of efficient removal of Cu(II) by PEUF method is suggested.

  19. Kombucha fermentation and its antimicrobial activity

    NARCIS (Netherlands)

    Sreeramulu, G.; Zhu, Y.; Knol, W.

    2000-01-01

    Kombucha was prepared in a tea broth (0.5% w/v) supplemented with sucrose (10% w/v) by using a commercially available starter culture. The pH decreased steadily from 5 to 2.5 during the fermentation while the weight of the 'tea fungus' and the OD of the tea broth increased through 4 days of the

  20. effective extraction of cephalosporin c from whole fermentation broth

    African Journals Online (AJOL)

    amina

    2012-04-17

    Apr 17, 2012 ... The effects of pH, neutral salts, temperature and centrifugal force on .... Fermentation was carried out in a defined media developed with slight modifications ... were pH 6.5, 200 rpm and incubation of culture for 72 h, as determined in our ... that CPC is rapidly inactivated at pH 12, while it is stable at pH 3.5.

  1. Evaluation of chemical changes during Myrciaria cauliflora (jabuticaba fruit) fermentation by {sup 1}H NMR spectroscopy and chemometric analyses

    Energy Technology Data Exchange (ETDEWEB)

    Fortes, Gilmara A.C.; Naves, Sara S.; Ferri, Pedro H.; Santos, Suzana C., E-mail: suzana.quimica.ufg@hotmail.com [Universidade Federal de Goias (UFG), Goiania, GO (Brazil). Inst. de Quimica. Lab. de Bioatividade Molecular

    2012-10-15

    Organic acids, sugars, alcohols, phenolic compounds, color properties, pH and titratable acidity were monitored during the commercial fermentation of jabuticaba (Myrciaria cauliflora) by {sup 1}H nuclear magnetic resonance (NMR) spectroscopy, spectrophotometric assays and standard methods of analysis. Data collected was analyzed by principal component (PCA), hierarchical cluster (HCA) and canonical correlation (CCA) analyses. Two sample groups were distinguished and the variables responsible for separation were sugars, anthocyanins, alcohols, hue and acetic and succinic acids. The canonical correlation analysis confirmed the influence of alcohols (ethanol, methanol and glycerol), organic acids (citric, succinic and acetic acids), pH and titratable acidity on the extraction and stability of anthocyanins and co pigments. As a result, color properties were also affected by phenolic variation throughout the fermentative process. (author)

  2. Microprofiles of oxygen, redox potential, and pH, and microbial fermentation products in the highly alkaline gut of the saprophagous larva of .i.Penthetria holosericea./i. (Diptera: Bibionidae)

    Czech Academy of Sciences Publication Activity Database

    Šustr, Vladimír; Stingl, U.; Brune, A.

    2014-01-01

    Roč. 67, August (2014), s. 64-69 ISSN 0022-1910 R&D Projects: GA AV ČR IAB6066903 Grant - others:Deutsche forschungsgemeinschaft(DE) SPP 1090 Institutional support: RVO:60077344 Keywords : dipteran larvae * gut pH * redox potential * oxygen partial pressure * hydrogen partial pressure Subject RIV: EG - Zoology Impact factor: 2.470, year: 2014

  3. Kinetics model development of cocoa bean fermentation

    Science.gov (United States)

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

    2015-12-01

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

  4. Effect of mixing during fermentation in yogurt manufacturing.

    Science.gov (United States)

    Aguirre-Ezkauriatza, E J; Galarza-González, M G; Uribe-Bujanda, A I; Ríos-Licea, M; López-Pacheco, F; Hernández-Brenes, C M; Alvarez, M M

    2008-12-01

    In traditional yogurt manufacturing, the yogurt is not agitated during fermentation. However, stirring could be beneficial, particularly for improving heat and mass transport across the fermentation tank. In this contribution, we studied the effect of low-speed agitation during fermentation on process time, acidity profile, and microbial dynamics during yogurt fermentation in 2 laboratory-scale fermenters (3 and 5 L) with different heat-transfer characteristics. Lactobacillus bulgaricus and Streptococcus thermophilus were used as fermenting bacteria. Curves of pH, lactic acid concentration, lactose concentration, and bacterial population profiles during fermentation are presented for static and low-agitation conditions during fermentation. At low-inoculum conditions, agitation reduced the processing time by shortening the lag phase. However, mixing did not modify the duration or the shape of the pH profiles during the exponential phase. In fermentors with poor heat-transfer characteristics, important differences in microbial dynamics were observed between the agitated and nonagitated fermentation experiments; that is, agitation significantly increased the observable specific growth rate and the final microbial count of L. bulgaricus.

  5. The influence of pilocarpine and biperiden on pH value and calcium, phosphate, and bicarbonate concentrations in saliva during and after radiotherapy for head and neck cancer.

    Science.gov (United States)

    Rode, M; smid, L; Budihna, M; Gassperssic, D; Rode, M; Soba, E

    2001-11-01

    The purpose of the present study was to investigate the influence of parasympathomimetic pilocarpine and anticholinergic biperiden on salivation, pH value, and calcium, phosphate, and bicarbonate concentrations in saliva in patients irradiated for malignant tumors of the head and neck region. Sixty-nine patients were randomly assigned into 3 groups. Group A consisted of patients receiving pilocarpine, group B of those who were receiving biperiden during radiotherapy and pilocarpine for 6 weeks after its completion, and group C comprised patients receiving neither of the mentioned drugs. The quantity of secreted unstimulated saliva, its pH value, as well as calcium, phosphate, and bicarbonate concentrations in saliva were measured before the beginning of radiotherapy, after 30 Gy of irradiation, at completed irradiation, and 3, 6, and 12 months after completion of radiotherapy. Saliva secretion was found to be the least affected in the group of patients receiving biperiden throughout the course of radiotherapy. One year after completion of therapy, the quantity of secreted saliva could only be measured in the patients receiving biperiden during radiotherapy; it amounted to 16% of the average initial quantity of saliva secreted before the beginning of irradiation. In all 3 groups of patients, mean pH value decreased during radiotherapy and started to increase again after completion of irradiation. In group B the decrease in pH value after radiotherapy was statistically significantly smaller than that in group C (P =.01). During and after irradiation, calcium concentration was increased in all 3 groups of patients. Phosphate concentration decreased during radiotherapy in all 3 groups. In group B it started to increase again 3 months after completion of radiotherapy. Bicarbonate concentration showed a slight increase during radiotherapy and started to decrease again after completion of irradiation. The r