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Sample records for alcoholic fermentation process

  1. A review on traditional Turkish fermented non-alcoholic beverages: microbiota, fermentation process and quality characteristics.

    PubMed

    Altay, Filiz; Karbancıoglu-Güler, Funda; Daskaya-Dikmen, Ceren; Heperkan, Dilek

    2013-10-01

    Shalgam juice, hardaliye, boza, ayran (yoghurt drink) and kefir are the most known traditional Turkish fermented non-alcoholic beverages. The first three are obtained from vegetables, fruits and cereals, and the last two ones are made of milk. Shalgam juice, hardaliye and ayran are produced by lactic acid fermentation. Their microbiota is mainly composed of lactic acid bacteria (LAB). Lactobacillus plantarum, Lactobacillus brevis and Lactobacillus paracasei subsp. paracasei in shalgam fermentation and L. paracasei subsp. paracasei and Lactobacillus casei subsp. pseudoplantarum in hardaliye fermentation are predominant. Ayran is traditionally prepared by mixing yoghurt with water and salt. Yoghurt starter cultures are used in industrial ayran production. On the other hand, both alcohol and lactic acid fermentation occur in boza and kefir. Boza is prepared by using a mixture of maize, wheat and rice or their flours and water. Generally previously produced boza or sourdough/yoghurt are used as starter culture which is rich in Lactobacillus spp. and yeasts. Kefir is prepared by inoculation of raw milk with kefir grains which consists of different species of yeasts, LAB, acetic acid bacteria in a protein and polysaccharide matrix. The microbiota of boza and kefir is affected from raw materials, the origin and the production methods. In this review, physicochemical properties, manufacturing technologies, microbiota and shelf life and spoilage of traditional fermented beverages were summarized along with how fermentation conditions could affect rheological properties of end product which are important during processing and storage.

  2. Fermentative alcohol production

    DOEpatents

    Wilke, Charles R.; Maiorella, Brian L.; Blanch, Harvey W.; Cysewski, Gerald R.

    1982-01-01

    An improved fermentation process for producing alcohol which includes the combination of vacuum fermentation and vacuum distillation. Preferably, the vacuum distillation is carried out in two phases, one a fermentor proper operated at atmospheric pressure and a flash phase operated at reduced pressure with recycle of fermentation brew having a reduced alcohol content to the fermentor, using vapor recompression heating of the flash-pot recycle stream to heat the flash-pot or the distillation step, and using "water load balancing" (i.e., the molar ratio of water in the fermentor feed is the same as the molar ratio of water in the distillation overhead).

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

    PubMed

    Albergaria, Helena; Arneborg, Nils

    2016-03-01

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

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

    DOEpatents

    Tedder, Daniel W.

    1985-05-14

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

  5. Fermentation process

    SciTech Connect

    Lutzen, N.W.

    1982-02-23

    Fermentation process consists essentially of fermenting a 10-45% w/w aqueous slurry of granular starch for the production of ethanol with an ethanol-producing microorganism in the presence of alpha-amylase and glucoamylase, the conduct of said fermentation being characterized by low levels of dextrin and fermentable sugars in solution in the fermentation broth throughout the fermentation, and thereafter recovering enzymes from the fermentation broth for use anew in fermentation of granular starch.

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

    PubMed Central

    Oikonomou, Petros; Raptis, Ioannis; Sanopoulou, Merope

    2014-01-01

    The alcoholic fermentation of Savatiano must variety was initiated under laboratory conditions and monitored daily with a gas sensor array without any pre-treatment steps. The sensor array consisted of eight interdigitated chemocapacitors (IDCs) coated with specific polymers. Two batches of fermented must were tested and also subjected daily to standard chemical analysis. The chemical composition of the two fermenting musts differed from day one of laboratory monitoring (due to different storage conditions of the musts) and due to a deliberate increase of the acetic acid content of one of the musts, during the course of the process, in an effort to spoil the fermenting medium. Sensor array responses to the headspace of the fermenting medium were compared with those obtained either for pure or contaminated samples with controlled concentrations of standard ethanol solutions of impurities. Results of data processing with Principal Component Analysis (PCA), demonstrate that this sensing system could discriminate between a normal and a potential spoiled grape must fermentation process, so this gas sensing system could be potentially applied during wine production as an auxiliary qualitative control instrument. PMID:25184490

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

    PubMed

    Oikonomou, Petros; Raptis, Ioannis; Sanopoulou, Merope

    2014-09-02

    The alcoholic fermentation of Savatiano must variety was initiated under laboratory conditions and monitored daily with a gas sensor array without any pre-treatment steps. The sensor array consisted of eight interdigitated chemocapacitors (IDCs) coated with specific polymers. Two batches of fermented must were tested and also subjected daily to standard chemical analysis. The chemical composition of the two fermenting musts differed from day one of laboratory monitoring (due to different storage conditions of the musts) and due to a deliberate increase of the acetic acid content of one of the musts, during the course of the process, in an effort to spoil the fermenting medium. Sensor array responses to the headspace of the fermenting medium were compared with those obtained either for pure or contaminated samples with controlled concentrations of standard ethanol solutions of impurities. Results of data processing with Principal Component Analysis (PCA), demonstrate that this sensing system could discriminate between a normal and a potential spoiled grape must fermentation process, so this gas sensing system could be potentially applied during wine production as an auxiliary qualitative control instrument.

  8. Modeling of an industrial alcohol fermentation and simulation of the plant by a process simulator

    SciTech Connect

    Pascal, F.; Corriou, J.P.; Pons, M.N.; Dagot, C.; Engasser, J.M.; Pingaud, H.

    1995-05-05

    The aim of the present study was the development of a general simulation module for fermentation within the framework of existing chemical process simulators. This module has been applied to an industrial plant which produces ethanol from beet molasses and fresh beet juice by Saccharomyces cerevisiae. An unstructured mechanistic model has been developed with kinetic laws that are based on a chemically defined reaction scheme which satisfies stoichiometric constraints. This model can be applied to different culture conditions and takes into account secondary byproducts such as higher alcohols. These byproducts are of prime importance and need to be correctly estimated because a sequence of distillation columns follow the fermentor in the plant. Important measurement campaigns have been performed on the plant to validate the model. Plant operation has been successfully simulated using the same kinetic model for both continuous and fed-batch modes of production.

  9. Modeling of an industrial alcohol fermentation and simuiation of the plant by a process simulator.

    PubMed

    Pascal, F; Dagot, C; Pingaud, H; Corriou, J P; Pons, M N; Engasser, J M

    1995-05-01

    The aim of the present study was the development of a general simulation module for fermentation within the framework of existing chemical process simulators. This module has been applied to an industrial plant which produces ethanol from beet molasses and fresh beet juice by Saccharomyces cerevisiae. An unstructured mechanistic model has been developed with kinetic laws that are based on a chemically defined reaction scheme which satisfies stoichiometric constraints. This model can be applied to different culture conditions and takes into account secondary byproducts such as higher alcohols. These byproducts are of prime importance and need to be correctly estimated because a sequence of distillation columns follow the fermentor in the plant. Important measurement campaigns have been performed on the plant to validate the model. Plant operation has been successfully simulated using the same kinetic model for both continuous and fed-batch modes of production. (c) 1995 John Wiley & Sons, Inc.

  10. Improved fermentative alcohol production. [Patent application

    DOEpatents

    Wilke, C.R.; Maiorella, B.L.; Blanch, H.W.; Cysewski, G.R.

    1980-11-26

    An improved fermentation process is described for producing alcohol which includes the combination of vacuum fermentation and vacuum distillation. Preferably, the vacuum distillation is carried out in two phases, one a fermentor proper operated at atmospheric pressure and a flash phase operated at reduced pressure with recycle of fermentation brew having a reduced alcohol content to the fermentor, using vapor recompression heating of the flash-pot recycle stream to heat the flash-pot or the distillation step, and using water load balancing (i.e., the molar ratio of water in the fermentor feed is the same as the molar ratio of water in the distillation overhead).

  11. The usefulness of intermediate products of plum processing for alcoholic fermentation and chemical composition of the obtained distillates.

    PubMed

    Balcerek, Maria; Pielech-Przybylska, Katarzyna; Patelski, Piotr; Sapińska, Ewelina; Księżopolska, Mirosława

    2013-05-01

    In this study, an evaluation of intermediate products of plum processing as potential raw materials for distillates production was performed. Effects of composition of mashes on ethanol yield, chemical composition and taste, and flavor of the obtained spirits were determined. The obtained results showed that spontaneous fermentations of the tested products of plum processing with native microflora of raisins resulted in lower ethanol yields, compared to the ones fermented with wine yeast Saccharomyces bayanus. The supplementation of mashes with 120 g/L of sucrose caused an increase in ethanol contents from 6.2 ± 0.2 ÷ 6.5 ± 0.2% v/v in reference mashes (without sucrose addition, fermented with S. bayanus) to ca. 10.3 ± 0.3% v/v, where its highest yields amounted to 94.7 ± 2.9 ÷ 95.6 ± 2.9% of theoretical capacity, without negative changes in raw material originality of distillates. The concentrations of volatile compounds in the obtained distillates exceeding 2000 mg/L alcohol 100% v/v and low content of methanol and hydrocyanic acid, as well as their good taste and aroma make the examined products of plum processing be very attractive raw materials for the plum distillates production. PMID:23534414

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

    NASA Astrophysics Data System (ADS)

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

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

  13. Alcoholic fermentation of sorghum without cooking

    SciTech Connect

    Thammarutwasik, P.; Koba, Y.; Ueda, S.

    1986-07-01

    Sorgum was used as raw material for alcoholic fermentation without cooking. Two varieties of sorghum grown in Thailand, KU 439 and KU 257, contained 80.0 and 75.8% of total sugar. Optimum amount of sorghum for alcoholic fermentation should be between 30 and 35% (w/v) in the fermentation broth. In these conditions 13.0 and 12.6% (v/v) of alcohol could be obtained in 84 and 91.9% yield based on the theoretical value of the starch content from KU 439 and KU 257, respectively.

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

    PubMed

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

    2015-03-01

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

  15. Environmental potential of the use of CO2 from alcoholic fermentation processes. The CO2-AFP strategy.

    PubMed

    Alonso-Moreno, Carlos; García-Yuste, Santiago

    2016-10-15

    A novel Carbon Dioxide Utilization (CDU) approach from a relatively minor CO2 emission source, i.e., alcoholic fermentation processes (AFP), is presented. The CO2 produced as a by-product from the AFP is estimated by examining the EtOH consumed per year reported by the World Health Organization in 2014. It is proposed that the extremely pure CO2 from the AFP is captured in NaOH solutions to produce one of the Top 10 commodities in the chemical industry, Na2CO3, as a good example of an atomic economy process. The novel CDU strategy could yield over 30.6Mt of Na2CO3 in oversaturated aqueous solution on using ca. 12.7Mt of captured CO2 and this process would consume less energy than the synthetic methodology (Solvay ammonia soda process) and would not produce low-value by-products. The quantity of Na2CO3 obtained by this strategy could represent ca. 50% of the world Na2CO3 production in one year. In terms of the green economy, the viability of the strategy is discussed according to the recommendations of the CO2Chem network, and an estimation of the CO2negative emission achieved suggests a capture of around 280.0Mt of CO2 from now to 2020 or ca. 1.9Gt from now to 2050. Finally, the results obtained for this new CDU proposal are discussed by considering different scenarios; the CO2 production in a typical winemaking corporation, the CO2 released in the most relevant wine-producing countries, and the use of CO2 from AFP as an alternative for the top Na2CO3-producing countries. PMID:27300565

  16. Environmental potential of the use of CO2 from alcoholic fermentation processes. The CO2-AFP strategy.

    PubMed

    Alonso-Moreno, Carlos; García-Yuste, Santiago

    2016-10-15

    A novel Carbon Dioxide Utilization (CDU) approach from a relatively minor CO2 emission source, i.e., alcoholic fermentation processes (AFP), is presented. The CO2 produced as a by-product from the AFP is estimated by examining the EtOH consumed per year reported by the World Health Organization in 2014. It is proposed that the extremely pure CO2 from the AFP is captured in NaOH solutions to produce one of the Top 10 commodities in the chemical industry, Na2CO3, as a good example of an atomic economy process. The novel CDU strategy could yield over 30.6Mt of Na2CO3 in oversaturated aqueous solution on using ca. 12.7Mt of captured CO2 and this process would consume less energy than the synthetic methodology (Solvay ammonia soda process) and would not produce low-value by-products. The quantity of Na2CO3 obtained by this strategy could represent ca. 50% of the world Na2CO3 production in one year. In terms of the green economy, the viability of the strategy is discussed according to the recommendations of the CO2Chem network, and an estimation of the CO2negative emission achieved suggests a capture of around 280.0Mt of CO2 from now to 2020 or ca. 1.9Gt from now to 2050. Finally, the results obtained for this new CDU proposal are discussed by considering different scenarios; the CO2 production in a typical winemaking corporation, the CO2 released in the most relevant wine-producing countries, and the use of CO2 from AFP as an alternative for the top Na2CO3-producing countries.

  17. Disappearance of patulin during alcoholic fermentation of apple juice.

    PubMed

    Stinson, E E; Osman, S F; Huhtanen, C N; Bills, D D

    1978-10-01

    Eight yeast strains were used in three typical American processes to ferment apple juice containing 15 mg of added patulin per liter. Patulin was reduced to less than the minimum detectable level of 50 microgram/liter in all but two cases; in all cases, the level of patulin was reduced by over 99% during alcoholic fermentation. In unfermented samples of apple juice, the concentration of added patulin declined by only 10% when the juice was held for 2 weeks, a period equivalent to the time required for fermentation.

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

    PubMed

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

    2016-07-01

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

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

    SciTech Connect

    Dominguez, H.; Nunez, M.J.; Lema, J.M. ); Chamy, R. )

    1993-05-01

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

  20. Regulation of alcohol fermentation by Escherichia coli

    SciTech Connect

    Clark, D.P.

    1990-01-01

    The purpose of this project is to elucidate the way in which the synthesis of ethanol and related fermentation products are regulated in the facultative anaerobe Escherichia coli. We are also investigating the control of other genes required for anaerobic growth. We have isolated both structural and regulatory mutations affecting the expression of alcohol dehydrogenase, the enzyme responsible for the final step in alcohol synthesis. Some of these regulatory mutations also affect other anaerobically induced genes. The adh gene has been cloned and sequenced. The ADH protein is one of the largest highly expressed proteins in E. coli and requires approximately 2700bp of DNA for its coding sequence. We have also isolated mutations affecting the fermentative lactate dehydrogenase and have recently cloned the ldh gene. In consequence it is now possible to construct E. coli strains defective in the production of any one or more of their normal fermentation products (i.e. formate, acetate, lactate, ethanol and succinate). The factors affecting ratio of fermentation products are being investigated by in vivo NMR spectroscopy.

  1. Alcoholic fermentation of raw sweet potato by a nonconventional method using Endomycopsis fibuligera glucoamylase preparation

    SciTech Connect

    Saha, B.C.; Ueda, S.

    1983-04-01

    In recent years, alcoholic fermentation has received much attention as an alternative energy source. In conventional alcoholic fermentation from starchy materials, precooking is necessary for liquefaction and saccharification of the broth, which requires a large amount of heat energy - about 30-40% of all energy spent for alcohol production. Ueda and his co-workers have attempted to produce ethanol from raw starch in a single-step process, which combines liquefaction, saccharification, and yeast fermentation without cooking and autoclaving by using glucoamylase preparation from Aspergillus niger in order to save the cost of energy consumption by cooking. Ueda has also reported alcoholic fermentation of sweet potato without cooking by using Rhizopus glucoamylase preparation. In the present communication, we report the effectiveness of alcoholic fermentation of sweet potato without cooking by using Endomycopsis fibuligers glucoamylase preparation. (Refs. 5).

  2. Regulation of alcohol fermentation by Escherichia coli

    SciTech Connect

    Clark, D.P.

    1986-03-01

    The purpose of this project is to elucidate the way in which the fermentative synthesis of ethanol is regulated in the facultative anaerobe Escherichia coli. Focus is on the two final steps in alcohol synthesis, which are catalyzed by alcohol dehydrogenase and acetaldehyde CoA dehydrogenase. We have isolated a series of mutations affecting the expression of these enzymes. Some of these mutations are in the structural genes for these enzymes; others affect the regulation of the adh operon. We have recently cloned the genes coding for these enzymes and are now studying the effect of multiple copies of the adh gene on fermentative growth and its regulation. A recently invented technique, proton suicide has allowed the selection of a variety of novel mutants affecting fermentation which are presently being characterized. We have isolated a comprehensive collection of operon fusions in which the lacZ structural gene is fused to promoters that are inactive aerobically but active anaerobically. Although these genes (like adh) are only expressed under anaerobic conditions, the level of induction varies from two-fold to nearly 100-fold. The nitrogen source, medium pH, nature of the buffer, presence of alternative electron acceptors (e.g., nitrate), and other factors exert a great effect on the expression of many of these genes. In the near future we will investigate control mechanisms common to the adh operon and other anaerobically regulated genes.

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

    PubMed

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

    2015-06-01

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

  4. Comparative studies on the alcohol types presence in Gracilaria sp. and rice fermentation using Sasad

    NASA Astrophysics Data System (ADS)

    Mansa, R.; Mansuit, H.; Sipaut, C. S.; Yee, C. F.; Yasir, S. M.

    2016-06-01

    Alternative fuel sources such as biofuels are needed in order to overcome environmental problem caused by fossil fuel consumption. Currently, most biofuel are produced from land based crops and there is a possibility that marine biomass such as macroalgae can be an alternative source for biofuel production. The carbohydrate in macroalgae can be broken down into simple sugar through thermo-chemical hydrolysis and enzymatic hydrolysis. Dilute-acid hydrolysis was believed to be the most available and affordable method. However, the process may release inhibitors which would affect alcohol yield from fermentation. Thus, this work was aimed at investigating if it is possible to avoid this critical pre-treatment step in macroalgae fermentation process by using Sasad, a local Sabahan fermentation agent and to compare the yield with rice wine fermentation. This work hoped to determine and compare the alcohol content from Gracilaria sp. and rice fermentation with Sasad. Rice fermentation was found containing ethanol and 2 - methyl - 1 - propanol. Fermentation of Gracilaria sp. had shown the positive presence of 3 - methyl - 1 - butanol. It was found that Sasad can be used as a fermentation agent for bioalcohol production from Gracilaria sp. without the need for a pretreatment step. However further investigations are needed to determine if pre-treatment would increase the yield of alcohol.

  5. Inhibition of alcoholic fermentation by substrate and ethanol. [Candida pseudotropicalis

    SciTech Connect

    Maulin, H.B.; Galzy, P.

    1980-11-01

    The effect of ethanol and sugars on rates of fermentation was studied. A strain of Candida pseudotropicalis was used. The specific rate of fermentation was determined by using the Warburg manometer. The effect of ethanol was formulated as an exponential function of ethanol concentration, but the empirical constant was different when glucose or lactose was used as a substrate. The effects of both ethanol and substrate were formulated. It was demonstrated that when lactose and glucose were present in the medium with a small amount of alcohol, a synergistic effect on the rate of fermentation appeared. This phenomenon considerably limits the rate of fermentation.

  6. Procedure of brewing alcohol as a staple food: case study of the fermented cereal liquor "Parshot" as a staple food in Dirashe special woreda, southern Ethiopia.

    PubMed

    Sunano, Yui

    2016-07-01

    For most brews, alcohol fermentation and lactic fermentation take place simultaneously during the brewing process, and alcohol fermentation can progress smoothly because the propagation of various microorganisms is prevented by lactic fermentation. It is not necessary to cause lactic fermentation with a thing generated naturally and intentionally. The people living in the Dirashe area in southern Ethiopia drink three types of alcoholic beverages that are prepared from cereals. From these alcoholic beverages, parshot is prepared by the addition of plant leaves for lactic fermentation and nech chaka by adding cereal powder for lactic fermentation before alcohol fermentation. People living in the Dirashe area partake of parshot as part of their staple diet. The brewing process used for parshot and a food culture with alcoholic beverages as parts of the staple diet are rare worldwide. This article discusses the significance of using lactic fermentation before alcoholic fermentation and focuses on lactic fermentation in the brewing methods used for the three kinds of alcoholic beverages consumed in the Dirashe area. We initially observed the brewing process and obtained information about the process from the people in that area. Next, we determined the pH and analyzed the lactic acid (g/100 g) and ethanol (g/100 g) content during lactic fermentation of parshot and nech chaka; the ethyl acetate (mg/100 g) and volatile base nitrogen (mg/100 g) content during this period was also analyzed. In addition, we compared the ethanol (g/100 g) content of all three kinds of alcoholic beverages after completion of brewing. The results showed that it was possible to consume large quantities of these alcoholic beverages because of the use of lactic fermentation before alcoholic fermentation, which improved the safety and preservation characteristics of the beverages by preventing the propagation of various microorganisms, improving flavor, and controlling the alcohol level. PMID

  7. Asr1, an alcohol-responsive factor of Saccharomyces cerevisiae, is dispensable for alcoholic fermentation.

    PubMed

    Izawa, Shingo; Ikeda, Kayo; Kita, Takeomi; Inoue, Yoshiharu

    2006-09-01

    Yeast Asr1 is the first reported protein whose intracellular distribution changes specifically in response to alcohol (Betz et al. (2004) J Biol Chem 279:28174-28181). It was reported that Asr1 is required for tolerance to alcohol and plays an important role in the alcohol stress response. Therefore, Asr1 is of interest to brewers and winegrowers attempting to improve the techniques of alcoholic fermentation. We verified the importance of Asr1 in the alcohol stress response during alcoholic fermentation. Although we reconfirmed the alcohol-responsive changes in the intracellular localization of Asr1, we could not detect the effects of Asr1-deficiency on Japanese sake brewing or winemaking. In addition, we could not reconfirm the hypersensitivity of Asr1-deficient mutants to alcohol and sodium dodecyl sulfate. Instead, we conclude that Asr1 is not required and nor important for tolerance to alcohol stress.

  8. Development of alcoholic and malolactic fermentations in highly acidic and phenolic apple musts.

    PubMed

    del Campo, Gloria; Berregi, Iñaki; Santos, José Ignacio; Dueñas, Maite; Irastorza, Ana

    2008-05-01

    This work reports the influence of the high acidity and high phenolic content in apple musts on the development of alcoholic and malolactic fermentations and on the final chemical and microbiological composition of the ciders. Four different musts were obtained by pressing several varieties and proportions of cider apples from the Basque Country (Northern Spain). Specially acidic and phenolic varieties were selected. Three musts were obtained in experimental stations and the fourth one, in a cider factory following usual procedures. The evolution of these musts was monitored during five months by measuring 18 parameters throughout eight samplings. In the most acidic of the three experimental musts, yeasts were added to complete the alcoholic fermentation. In the rest of the musts, alcoholic and malolactic fermentations took place spontaneously due to natural microflora and no chemical was added to control these processes. Malolactic fermentation (MLF) finished before alcoholic fermentation in the three tanks obtained in experimental stations, even in the most acidic and phenolic one (pH 3.18, 1.78 g tannic acid/l). After four months, these ciders maintained low levels of lactic acid bacteria (10(4)CFU/ml) and low content of acetic acid (<0.60 g/l). Both fermentations began simultaneously in the must obtained in the cider factory, but MLF finished 10 days after alcoholic fermentation. Subsequently, this must maintained a high population of lactic acid bacteria (>10(6)CFU/ml), causing a higher production of acetic acid (>1.00 g/l) than in the other ciders. These results show the possible advantages of MLF finishing before alcoholic fermentation. PMID:17706419

  9. Residual mitochondrial transmembrane potential decreases unsaturated fatty acid level in sake yeast during alcoholic fermentation.

    PubMed

    Sawada, Kazutaka; Kitagaki, Hiroshi

    2016-01-01

    Oxygen, a key nutrient in alcoholic fermentation, is rapidly depleted during this process. Several pathways of oxygen utilization have been reported in the yeast Saccharomyces cerevisiae during alcoholic fermentation, namely synthesis of unsaturated fatty acid, sterols and heme, and the mitochondrial electron transport chain. However, the interaction between these pathways has not been investigated. In this study, we showed that the major proportion of unsaturated fatty acids of ester-linked lipids in sake fermentation mash is derived from the sake yeast rather than from rice or koji (rice fermented with Aspergillus). Additionally, during alcoholic fermentation, inhibition of the residual mitochondrial activity of sake yeast increases the levels of unsaturated fatty acids of ester-linked lipids. These findings indicate that the residual activity of the mitochondrial electron transport chain reduces molecular oxygen levels and decreases the synthesis of unsaturated fatty acids, thereby increasing the synthesis of estery flavors by sake yeast. This is the first report of a novel link between residual mitochondrial transmembrane potential and the synthesis of unsaturated fatty acids by the brewery yeast during alcoholic fermentation. PMID:26839744

  10. Residual mitochondrial transmembrane potential decreases unsaturated fatty acid level in sake yeast during alcoholic fermentation

    PubMed Central

    Sawada, Kazutaka

    2016-01-01

    Oxygen, a key nutrient in alcoholic fermentation, is rapidly depleted during this process. Several pathways of oxygen utilization have been reported in the yeast Saccharomyces cerevisiae during alcoholic fermentation, namely synthesis of unsaturated fatty acid, sterols and heme, and the mitochondrial electron transport chain. However, the interaction between these pathways has not been investigated. In this study, we showed that the major proportion of unsaturated fatty acids of ester-linked lipids in sake fermentation mash is derived from the sake yeast rather than from rice or koji (rice fermented with Aspergillus). Additionally, during alcoholic fermentation, inhibition of the residual mitochondrial activity of sake yeast increases the levels of unsaturated fatty acids of ester-linked lipids. These findings indicate that the residual activity of the mitochondrial electron transport chain reduces molecular oxygen levels and decreases the synthesis of unsaturated fatty acids, thereby increasing the synthesis of estery flavors by sake yeast. This is the first report of a novel link between residual mitochondrial transmembrane potential and the synthesis of unsaturated fatty acids by the brewery yeast during alcoholic fermentation. PMID:26839744

  11. Determination of Ethyl Carbamate in Alcoholic Beverages and Fermented Foods Sold in Korea.

    PubMed

    Ryu, Dayeon; Choi, Bogyoung; Kim, Eunjoo; Park, Seri; Paeng, Hwijin; Kim, Cho-Il; Lee, Jee-Yeon; Yoon, Hae Jung; Koh, Eunmi

    2015-09-01

    Ethyl carbamate (EC) classified as a probable human carcinogen (Group 2A) is naturally formed in alcoholic beverages and fermented foods during fermentation process and/or during storage. The objective of this study was to analyze EC in 34 food items including 14 alcoholic beverages and 20 fermented foods sold in Korea. Each food was collected from 18 supermarkets in 9 metropolitan cities in Korea, and then made into composite. According to food composition and alcohol content, samples were divided into four matrices such as apple juice, milk, Soju (liquor containing about 20% alcohol), and rice porridge. The maximum EC value of 151.06 µg/kg was found in Maesilju (liquor made from Maesil and Soju). Whisky and Bokbunjaju (Korean black raspberry wine) contained 9.90 µg/kg and 6.30 µg/kg, respectively. EC was not detected in other alcoholic beverages. Of 20 fermented foods, Japanese-style soy sauce had highest level of 15.59 µg/kg and traditional one contained 4.18 µg/kg. Soybean paste had 1.18 µg/kg, however, EC was not found in other fermented foods.

  12. Determination of Ethyl Carbamate in Alcoholic Beverages and Fermented Foods Sold in Korea

    PubMed Central

    Ryu, Dayeon; Choi, Bogyoung; Kim, Eunjoo; Park, Seri; Paeng, Hwijin; Kim, Cho-il; Lee, Jee-yeon; Yoon, Hae Jung

    2015-01-01

    Ethyl carbamate (EC) classified as a probable human carcinogen (Group 2A) is naturally formed in alcoholic beverages and fermented foods during fermentation process and/or during storage. The objective of this study was to analyze EC in 34 food items including 14 alcoholic beverages and 20 fermented foods sold in Korea. Each food was collected from 18 supermarkets in 9 metropolitan cities in Korea, and then made into composite. According to food composition and alcohol content, samples were divided into four matrices such as apple juice, milk, Soju (liquor containing about 20% alcohol), and rice porridge. The maximum EC value of 151.06 µg/kg was found in Maesilju (liquor made from Maesil and Soju). Whisky and Bokbunjaju (Korean black raspberry wine) contained 9.90 µg/kg and 6.30 µg/kg, respectively. EC was not detected in other alcoholic beverages. Of 20 fermented foods, Japanese-style soy sauce had highest level of 15.59 µg/kg and traditional one contained 4.18 µg/kg. Soybean paste had 1.18 µg/kg, however, EC was not found in other fermented foods. PMID:26483888

  13. Methanol contamination in traditionally fermented alcoholic beverages: the microbial dimension.

    PubMed

    Ohimain, Elijah Ige

    2016-01-01

    Incidence of methanol contamination of traditionally fermented beverages is increasing globally resulting in the death of several persons. The source of methanol contamination has not been clearly established in most countries. While there were speculations that unscrupulous vendors might have deliberately spiked the beverages with methanol, it is more likely that the methanol might have been produced by contaminating microbes during traditional ethanol fermentation, which is often inoculated spontaneously by mixed microbes, with a potential to produce mixed alcohols. Methanol production in traditionally fermented beverages can be linked to the activities of pectinase producing yeast, fungi and bacteria. This study assessed some traditional fermented beverages and found that some beverages are prone to methanol contamination including cachaca, cholai, agave, arak, plum and grape wines. Possible microbial role in the production of methanol and other volatile congeners in these fermented beverages were discussed. The study concluded by suggesting that contaminated alcoholic beverages be converted for fuel use rather than out rightly banning the age-long traditional alcohol fermentation.

  14. Methanol contamination in traditionally fermented alcoholic beverages: the microbial dimension.

    PubMed

    Ohimain, Elijah Ige

    2016-01-01

    Incidence of methanol contamination of traditionally fermented beverages is increasing globally resulting in the death of several persons. The source of methanol contamination has not been clearly established in most countries. While there were speculations that unscrupulous vendors might have deliberately spiked the beverages with methanol, it is more likely that the methanol might have been produced by contaminating microbes during traditional ethanol fermentation, which is often inoculated spontaneously by mixed microbes, with a potential to produce mixed alcohols. Methanol production in traditionally fermented beverages can be linked to the activities of pectinase producing yeast, fungi and bacteria. This study assessed some traditional fermented beverages and found that some beverages are prone to methanol contamination including cachaca, cholai, agave, arak, plum and grape wines. Possible microbial role in the production of methanol and other volatile congeners in these fermented beverages were discussed. The study concluded by suggesting that contaminated alcoholic beverages be converted for fuel use rather than out rightly banning the age-long traditional alcohol fermentation. PMID:27652180

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

    PubMed Central

    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

  16. Methods for sequestering carbon dioxide into alcohols via gasification fermentation

    DOEpatents

    Gaddy, James L; Ko, Ching-Whan; Phillips, J. Randy; Slape, M. Sean

    2013-11-26

    The present invention is directed to improvements in gasification for use with synthesis gas fermentation. Further, the present invention is directed to improvements in gasification for the production of alcohols from a gaseous substrate containing at least one reducing gas containing at least one microorganism.

  17. Alcoholic fermentation induces melatonin synthesis in orange juice.

    PubMed

    Fernández-Pachón, M S; Medina, S; Herrero-Martín, G; Cerrillo, I; Berná, G; Escudero-López, B; Ferreres, F; Martín, F; García-Parrilla, M C; Gil-Izquierdo, A

    2014-01-01

    Melatonin (N-acetyl-5-methoxytryptamine) is a molecule implicated in multiple biological functions. Its level decreases with age, and the intake of foods rich in melatonin has been considered an exogenous source of this important agent. Orange is a natural source of melatonin. Melatonin synthesis occurs during alcoholic fermentation of grapes, malt and pomegranate. The amino acid tryptophan is the precursor of all 5-methoxytryptamines. Indeed, melatonin appears in a shorter time in wines when tryptophan is added before fermentation. The aim of the study was to measure melatonin content during alcoholic fermentation of orange juice and to evaluate the role of the precursor tryptophan. Identification and quantification of melatonin during the alcoholic fermentation of orange juice was carried out by UHPLC-QqQ-MS/MS. Melatonin significantly increased throughout fermentation from day 0 (3.15 ng/mL) until day 15 (21.80 ng/mL) reaching larger amounts with respect to other foods. Melatonin isomer was also analysed, but its content remained stable ranging from 11.59 to 14.18 ng/mL. The enhancement of melatonin occurred mainly in the soluble fraction. Tryptophan levels significantly dropped from 13.80 mg/L (day 0) up to 3.19 mg/L (day 15) during fermentation. Melatonin was inversely and significantly correlated with tryptophan (r = 0.907). Therefore, the enhancement in melatonin could be due to both the occurrence of tryptophan and the new synthesis by yeast. In summary, the enhancement of melatonin in novel fermented orange beverage would improve the health benefits of orange juice by increasing this bioactive compound.

  18. New insight into microbial diversity and functions in traditional Vietnamese alcoholic fermentation.

    PubMed

    Thanh, Vu Nguyen; Thuy, Nguyen Thanh; Chi, Nguyen Thuy; Hien, Dinh Duc; Ha, Bui Thi Viet; Luong, Dao Thi; Ngoc, Pham Duc; Ty, Pham Van

    2016-09-01

    The roles of microorganisms in traditional alcoholic fermentation are often assumed based on abundance in the starter and activity in pure culture. There is a serious lack of hard evidence on the behavior and activity of individual microbial species during the actual fermentation process. In this study, microbial succession and metabolite changes during 7days of traditional Vietnamese alcoholic fermentation were monitored. Special attention was devoted to starch degradation. In total, 22 microbial species, including 6 species of filamentous fungi (Rhizopus microsporus, Rhizopus arrhizus, Mucor indicus, Mucor circinelloides, Cunninghamella elegans, Aspergillus niger), 1 yeast-like fungus (Saccharomycopsis fibuligera), 7 yeasts (Saccharomyces cerevisiae, Clavispora lusitaniae, Wickerhamomyces anomalus, Lindnera fabianii, Pichia kudriavzevii, Candida rugosa, Candida tropicalis), and 8 bacteria (Stenotrophomonas maltophilia, Lactobacillus brevis, Lactobacillus helveticus, Acinetobacter baumannii, Staphylococcus hominis, Bacillus megaterium, Enterobacter asburiae, Pediococcus pentosaceus) were identified. Despite the presence of a complex microbiota in the starter, the fermentation process is consistent and involves a limited number of functional species. Rapid change in microbial composition of fermentation mash was observed and it was correlated with ethanol content. Microbial biomass reached maximum during first 2days of solid state fermentation. Acidification of the medium took place in day 1, starch degradation in days 2, 3, 4, and alcohol accumulation from day 3. Although Sm. fibuligera dominated by cell count amongst potential starch degraders, zymography indicated that it did not produce amylase in the fermentation mash. In mixed culture with Rhizopus, amylase production by Sm. fibuligera is regulated by the moisture content of the substrate. Rhizopus was identified as the main starch degrader and S. cerevisiae as the main ethanol producer. Bacterial load was

  19. Optimization of honey-must preparation and alcoholic fermentation by Saccharomyces cerevisiae for mead production.

    PubMed

    Mendes-Ferreira, A; Cosme, F; Barbosa, C; Falco, V; Inês, A; Mendes-Faia, A

    2010-11-15

    Mead fermentation is a time-consuming process, often taking several months to complete. Despite of the use of starter cultures several problems still persist such as lack of uniformity of the final products, slow or premature fermentation arrest and the production of off-flavors by yeast. Thus the aim of this study was to optimize mead production through the use of an appropriate honey-must formulation to improve yeast performance alcoholic fermentation and thereby obtain a high quality product. Honey-must was centrifuged to reduce insoluble solids, pasteurized at 65°C for 10 min, and then subjected to different conditions: nitrogen supplementation and addition of organic acids. Although the addition of diammonium phosphate (DAP) reduced fermentation length, it did not guarantee the completeness of the fermentation process, suggesting that other factors could account for the reduced yeast activity in honey-must fermentations. Sixteen yeast-derived aroma compounds which contribute to the sensorial quality of mead were identified and quantified. Global analysis of aromatic profiles revealed that the total concentration of aroma compounds in meads was higher in those fermentations where DAP was added. A positive correlation between nitrogen availability and the levels of ethyl and acetate esters, associated to the fruity character of fermented beverages, was observed whereas the presence of potassium tartrate and malic acid decreased, in general, their concentration. This study provides very useful information that can be used for improving mead quality. PMID:20937538

  20. Optimization of honey-must preparation and alcoholic fermentation by Saccharomyces cerevisiae for mead production.

    PubMed

    Mendes-Ferreira, A; Cosme, F; Barbosa, C; Falco, V; Inês, A; Mendes-Faia, A

    2010-11-15

    Mead fermentation is a time-consuming process, often taking several months to complete. Despite of the use of starter cultures several problems still persist such as lack of uniformity of the final products, slow or premature fermentation arrest and the production of off-flavors by yeast. Thus the aim of this study was to optimize mead production through the use of an appropriate honey-must formulation to improve yeast performance alcoholic fermentation and thereby obtain a high quality product. Honey-must was centrifuged to reduce insoluble solids, pasteurized at 65°C for 10 min, and then subjected to different conditions: nitrogen supplementation and addition of organic acids. Although the addition of diammonium phosphate (DAP) reduced fermentation length, it did not guarantee the completeness of the fermentation process, suggesting that other factors could account for the reduced yeast activity in honey-must fermentations. Sixteen yeast-derived aroma compounds which contribute to the sensorial quality of mead were identified and quantified. Global analysis of aromatic profiles revealed that the total concentration of aroma compounds in meads was higher in those fermentations where DAP was added. A positive correlation between nitrogen availability and the levels of ethyl and acetate esters, associated to the fruity character of fermented beverages, was observed whereas the presence of potassium tartrate and malic acid decreased, in general, their concentration. This study provides very useful information that can be used for improving mead quality.

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

    PubMed

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

    2015-01-01

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

  2. Alcohol fermentation of sweet potato. Membrane reactor in enzymatic hydrolysis

    SciTech Connect

    Azhar, A.; Hamdy, M.K.

    1981-06-01

    Use of ultrafiltration membrane systems in stirred cell and in thin-channel systems for immobilizing enzyme (sweet potato intrinsic and crystalline /beta/-amylase) in hydrolysis of sweet potato through a continuous operation mode were studied. Both the filtration rate and reducing sugars, produced as the result of enzymatic hydrolysis, decreased with the filtration time. THe immobilized enzymes in the thin-channel system showed a much better performance compared to that in the stirred cell system. Addition of crystalline sweet potato /beta/-amylase to the sweet potato increased both the filtration rate and reducing-sugars content. Alcoholic fermentation of the filtrate resulted in an alcohol content of 4.2%. This represented fermentation of 95% of the sugars with an efficiency of 88%. 17 refs.

  3. Alcohol fermentation of sweet potato. Membrane reactor in enzymic hydrolysis

    SciTech Connect

    Azhar, A.; Hamdy, M.K.

    1981-01-01

    Use of ultrafiltration membrane systems in stirred cell and in thin-channel systems for immobilizing enzyme (sweet potato intrinsic and crystalline beta-amylase) in hydrolysis of sweet potato through a continuous operation mode were studied. Both the filtration rate and reducing sugars, produced as the result of enzymic hydrolysis, decreased with the filtration time. The immobilized enzymes in the thin-channel system showed a much better performance compared to that in the stirred cell system. Addition of crystalline sweet potato beta-amylase to the sweet potato increased both the filtration rate and reducing-sugars content. Alcohol fermentation of the filtrate resulted in an alcohol content of 4.2%. This represented fermentation of 95% of the sugars with an efficiency of 88%.

  4. New approaches to the kinetic study of alcoholic fermentation by chromatographic techniques.

    PubMed

    Lainioti, Georgia Ch; Karaiskakis, George

    2013-09-01

    The kinetics of the fermentation process has gained increasing interest, not only in the scientific community, but in the industrial world as well. Information concerning the improvement of batch fermentation performance may potentially be valuable for the designing of scale-up processes. Intensive studies have been conducted with the use of various chromatographic techniques, such as conventional gas chromatography, reversed-flow gas chromatography (RFGC), high-performance liquid chromatography, field-flow fractionation and others. In the present study, specific focus is placed on the employment of RFGC, a method that can successfully be applied for the determination of physicochemical quantities, such as reaction rate constants and activation energies, at each phase of the alcoholic fermentation. In contrast to conventional chromatographic techniques, RFGC can lead to substantial information referring to the evaluation of fermentation kinetics at any time of the process. Moreover, gravitational field-flow fractionation, a sub-technique of field-flow fractionation, presents the ability to monitor the proliferation of Saccharomyces cerevisiae cells through their elution profiles that can be related to the different cell growth stages. The combination of the two techniques can provide important information for kinetic study and the distinction of the growth phases of yeast cell proliferation during alcoholic fermentations conducted under different environmental conditions.

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

    NASA Astrophysics Data System (ADS)

    Kouzai, Masaki; Nishikata, Atsuhiro; Fukunaga, Kaori; Miyaoka, Shunsuke

    2007-01-01

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

  6. Minimum-sized ideal reactor for continuous alcohol fermentation using immobilized microorganism

    SciTech Connect

    Yamane, T.; Shimizu, S.

    1982-12-01

    Recently, alcohol fermentation has gained considerable attention with the aim of lowering its production cost in the production processes of both fuel ethanol and alcoholic beverages. The over-all cost is a summation of costs of various subsystems such as raw material (sugar, starch, and cellulosic substances) treatment, fermentation process, and alcohol separation from water solutions; lowering the cost of the fermentation processes is very important in lowering the total cost. Several new techniques have been developed for economic continuous ethanol production, use of a continuous wine fermentor with no mechanical stirring, cell recycle combined with continuous removal of ethanol under vaccum, a technique involving a bed of yeast admixed with an inert carrier, and use of immobilized yeast reactors in packed-bed column and in a three-stage double conical fluidized-bed bioreactor. All these techniques lead to increases more or less, in reactor productivity, which in turn result in the reduction of the reactor size for a given production rate and a particular conversion. Since an improvement in the fermentation process often leads to a reduction of fermentor size and hence, a lowering of the initial construction cost, it is important to theoretically arrive at a solution to what is the minimum-size setup of ideal reactors from the viewpoint of liquid backmixing. In this short communication, the minimum-sized ideal reactor for continuous alcohol fermentation using immobilized cells will be specifically discussed on the basis of a mathematical model. The solution will serve for designing an optimal bioreactor. (Refs. 26).

  7. Medium-sized ideal reactor for continuous alcohol fermentation using immobilized microorganism

    SciTech Connect

    Skachova, H.; Gottvaldova, M.; Kucera, J.; Podrazky, V.

    1981-12-01

    Recently, alcohol fermentation has gained considerable attention with the aim of lowering its production cost in the production processes of both fuel ethanol and alcoholic beverages. The over-all cost is a summation of costs of various subsystems such as raw material (sugar, starch, and cellulosic substances) treatment, fermentation process, and alcohol separation from water solutions; lowering the cost of the fermentation process is very important in lowering the total cost. Several new techniques have been developed for economic continuous ethanol production. These include the slow growth of highly flocculent yeasts in a tower fermentor for beer production, use of a continuous wine fermentor with no mechanical stirring, cell recycle combined with continuous removal of ethanol under vacuum, a technique involving a bed of yeast admixed with an inert carrier, and use of immobilized yeast reactors in packed-bed column and in a three-stage double conical fluidized-bed bioreactor. All these techniques lead to increases, more or less, in reactor productivity, which in turn result in the reduction of the reactor size for a given production rate and a particular conversion. Since an improvement in the fermentation process often leads to a reduction of fermentor size and hence, a lowering of the initial construction cost, it is important to theoretically arrive at a solution to what is the minimum-size setup of ideal reactors from the viewpoint of liquid backmixing. In this short communication, the minimum-sized ideal reactor for a continuous alcohol fermentation using immobilized cells will be specifically discussed on the basis of a mathematical model. The solution will service for designing an optimal bioreactor. (Refs. 26).

  8. 2,3-Butanediol recovery from fermentation broth by alcohol precipitation and vacuum distillation.

    PubMed

    Jeon, Sangjun; Kim, Duk-Ki; Song, Hyohak; Lee, Hee Jong; Park, Sunghoon; Seung, Doyoung; Chang, Yong Keun

    2014-04-01

    This study presents a new and effective downstream process to recover 2,3-butanediol (2,3-BD) from fermentation broth which is produced by a recombinant Klebsiella pneumoniae strain. The ldhA-deficient K. pneumoniae strain yielded about 90 g/L of 2,3-BD, along with a number of by-products, such as organic acids and alcohols, in a 65 h fed-batch fermentation. The pH-adjusted cell-free fermentation broth was firstly concentrated until 2,3-BD reached around 500 g/L by vacuum evaporation at 50°C and 50 mbar vacuum pressure. The concentrated solution was further treated using light alcohols, including methanol, ethanol, and isopropanol, for the precipitation of organic acids and inorganic salts. Isopropanol showed the highest removal efficiency, in which 92.5% and 99.8% of organic acids and inorganic salts were precipitated, respectively. At a final step, a vacuum distillation process enabled the recovery of 76.2% of the treated 2,3-BD, with 96.1% purity, indicating that fermentatively produced 2,3-BD is effectively recovered by a simple alcohol precipitation and vacuum distillation.

  9. 2,3-Butanediol recovery from fermentation broth by alcohol precipitation and vacuum distillation.

    PubMed

    Jeon, Sangjun; Kim, Duk-Ki; Song, Hyohak; Lee, Hee Jong; Park, Sunghoon; Seung, Doyoung; Chang, Yong Keun

    2014-04-01

    This study presents a new and effective downstream process to recover 2,3-butanediol (2,3-BD) from fermentation broth which is produced by a recombinant Klebsiella pneumoniae strain. The ldhA-deficient K. pneumoniae strain yielded about 90 g/L of 2,3-BD, along with a number of by-products, such as organic acids and alcohols, in a 65 h fed-batch fermentation. The pH-adjusted cell-free fermentation broth was firstly concentrated until 2,3-BD reached around 500 g/L by vacuum evaporation at 50°C and 50 mbar vacuum pressure. The concentrated solution was further treated using light alcohols, including methanol, ethanol, and isopropanol, for the precipitation of organic acids and inorganic salts. Isopropanol showed the highest removal efficiency, in which 92.5% and 99.8% of organic acids and inorganic salts were precipitated, respectively. At a final step, a vacuum distillation process enabled the recovery of 76.2% of the treated 2,3-BD, with 96.1% purity, indicating that fermentatively produced 2,3-BD is effectively recovered by a simple alcohol precipitation and vacuum distillation. PMID:24144809

  10. Characteristics of Saccharomyces cerevisiae yeasts exhibiting rough colonies and pseudohyphal morphology with respect to alcoholic fermentation.

    PubMed

    Reis, Vanda Renata; Bassi, Ana Paula Guarnieri; da Silva, Jessica Carolina Gomes; Ceccato-Antonini, Sandra Regina

    2013-12-01

    Among the native yeasts found in alcoholic fermentation, rough colonies associated with pseudohyphal morphology belonging to the species Saccharomyces cerevisiae are very common and undesirable during the process. The aim of this work was to perform morphological and physiological characterisations of S. cerevisiae strains that exhibited rough and smooth colonies in an attempt to identify alternatives that could contribute to the management of rough colony yeasts in alcoholic fermentation. Characterisation tests for invasiveness in Agar medium, killer activity, flocculation and fermentative capacity were performed on 22 strains (11 rough and 11 smooth colonies). The effects of acid treatment at different pH values on the growth of two strains ("52"--rough and "PE-02"--smooth) as well as batch fermentation tests with cell recycling and acid treatment of the cells were also evaluated. Invasiveness in YPD Agar medium occurred at low frequency; ten of eleven rough yeasts exhibited flocculation; none of the strains showed killer activity; and the rough strains presented lower and slower fermentative capacities compared to the smooth strains in a 48-h cycle in a batch system with sugar cane juice. The growth of the rough strain was severely affected by the acid treatment at pH values of 1.0 and 1.5; however, the growth of the smooth strain was not affected. The fermentative efficiency in mixed fermentation (smooth and rough strains in the same cell mass proportion) did not differ from the efficiency obtained with the smooth strain alone, most likely because the acid treatment was conducted at pH 1.5 in a batch cell-recycle test. A fermentative efficiency as low as 60% was observed with the rough colony alone.

  11. Characteristics of Saccharomyces cerevisiae yeasts exhibiting rough colonies and pseudohyphal morphology with respect to alcoholic fermentation

    PubMed Central

    Reis, Vanda Renata; Bassi, Ana Paula Guarnieri; da Silva, Jessica Carolina Gomes; Ceccato-Antonini, Sandra Regina

    2013-01-01

    Among the native yeasts found in alcoholic fermentation, rough colonies associated with pseudohyphal morphology belonging to the species Saccharomyces cerevisiae are very common and undesirable during the process. The aim of this work was to perform morphological and physiological characterisations of S. cerevisiae strains that exhibited rough and smooth colonies in an attempt to identify alternatives that could contribute to the management of rough colony yeasts in alcoholic fermentation. Characterisation tests for invasiveness in Agar medium, killer activity, flocculation and fermentative capacity were performed on 22 strains (11 rough and 11 smooth colonies). The effects of acid treatment at different pH values on the growth of two strains (“52” - rough and “PE-02” - smooth) as well as batch fermentation tests with cell recycling and acid treatment of the cells were also evaluated. Invasiveness in YPD Agar medium occurred at low frequency; ten of eleven rough yeasts exhibited flocculation; none of the strains showed killer activity; and the rough strains presented lower and slower fermentative capacities compared to the smooth strains in a 48-h cycle in a batch system with sugar cane juice. The growth of the rough strain was severely affected by the acid treatment at pH values of 1.0 and 1.5; however, the growth of the smooth strain was not affected. The fermentative efficiency in mixed fermentation (smooth and rough strains in the same cell mass proportion) did not differ from the efficiency obtained with the smooth strain alone, most likely because the acid treatment was conducted at pH 1.5 in a batch cell-recycle test. A fermentative efficiency as low as 60% was observed with the rough colony alone. PMID:24688501

  12. Biocatalytic reduction of short-chain carboxylic acids into their corresponding alcohols with syngas fermentation.

    PubMed

    Perez, Jose M; Richter, Hanno; Loftus, Sarah E; Angenent, Largus T

    2013-04-01

    Short-chain carboxylic acids generated by various mixed- or pure-culture fermentation processes have been considered valuable precursors for production of bioalcohols. While conversion of carboxylic acids into alcohols is routinely performed with catalytic hydrogenation or with strong chemical reducing agents, here, a biological conversion route was explored. The potential of carboxydotrophic bacteria, such as Clostridium ljungdahlii and Clostridium ragsdalei, as biocatalysts for conversion of short-chain carboxylic acids into alcohols, using syngas as a source of electrons and energy is demonstrated. Acetic acid, propionic acid, n-butyric acid, isobutyric acid, n-valeric acid, and n-caproic acid were converted into their corresponding alcohols. Furthermore, biomass yields and fermentation stoichiometry from the experimental data were modeled to determine how much metabolic energy C. ljungdahlii generated during syngas fermentation. An ATP yield of 0.4-0.5 mol of ATP per mol CO consumed was calculated in the presence of hydrogen. The ratio of protons pumped across the cell membrane versus electrons transferred from ferredoxin to NAD(+) via the Rnf complex is suggested to be 1.0. Based on these results, we provide suggestions how n-butyric acid to n-butanol conversion via syngas fermentation can be further improved. PMID:23172270

  13. Alcoholic fermentation of raw cassava starch by Rhizopus koji without cooking

    SciTech Connect

    Fuijo, Y.; Suyanadona, P.; Attasampunna, P.; Ueda, S.

    1984-04-01

    Using only wheat bran koji from the Rhizopus strain, raw cassava starch and cassava pellets converted reasonably well to alcohol (ethanol) without cooking at 35 degrees C and pH 4.5-5.0. When the initial broth contained 30 g raw cassava starch, 10 g Rhizopus species koji, and 100 mL tap water, 12.1 g of alcohol was recovered by final distillation from fermented broth. In this case, 12.1 g alcohol corresponds to an 85.5% conversion rate based on the theoretical value of the starch content. When the initial broth contained 40 g cassava starch, 14.1 g of alcohol was recovered, where 14.1 g corresponds to a 74.5% conversion rate. The alcoholic fermentation process described in the present work is considered more effective and reasonable than the process using raw starch without cooking reported until now, since the new process makes it unnecessary to add yeast cells and glucoamylase preparation. (Refs. 15).

  14. Alcoholic fermentation of raw cassava starch by Rhizopus koji without cooking

    SciTech Connect

    Fujio, Y.; Suyanadona, P.; Attasampunna, P.; Ueda, S.

    1984-01-01

    Using only wheat bran koji from the Rhizopus strain, raw cassava starch and casava pellets converted reasonably well to alcohol (ethanol) without cooking at 35/sup 0/C and pH 4.5-5.0. When the initial broth contained 30 g raw cassava starch, 10 g Rhizopus sp. koji, and 100 mL tap water, 12.1 g of alcohol was recovered by final distillation from fermented broth. In this case, 12.1 g alcohol corresponds to an 85.5% conversion rate based on the theoretical value of the starch content. When the initial broth contained 40 g cassava starch, 14.1 g of alcohol was recovered, where 14.1 g corresponds to a 74.5% conversion rate. The alcoholic fermentation process described in the present work is considered more effective and reasonable than the process using raw starch without cooking reported until now, since the new process makes it unnecessary to add yeast cells and glucoamylase preparation.

  15. Copper Tolerance and Biosorption of Saccharomyces cerevisiae during Alcoholic Fermentation.

    PubMed

    Sun, Xiang-Yu; Zhao, Yu; Liu, Ling-Ling; Jia, Bo; Zhao, Fang; Huang, Wei-Dong; Zhan, Ji-Cheng

    2015-01-01

    At high levels, copper in grape mash can inhibit yeast activity and cause stuck fermentations. Wine yeast has limited tolerance of copper and can reduce copper levels in wine during fermentation. This study aimed to understand copper tolerance of wine yeast and establish the mechanism by which yeast decreases copper in the must during fermentation. Three strains of Saccharomyces cerevisiae (lab selected strain BH8 and industrial strains AWRI R2 and Freddo) and a simple model fermentation system containing 0 to 1.50 mM Cu2+ were used. ICP-AES determined Cu ion concentration in the must decreasing differently by strains and initial copper levels during fermentation. Fermentation performance was heavily inhibited under copper stress, paralleled a decrease in viable cell numbers. Strain BH8 showed higher copper-tolerance than strain AWRI R2 and higher adsorption than Freddo. Yeast cell surface depression and intracellular structure deformation after copper treatment were observed by scanning electron microscopy and transmission electron microscopy; electronic differential system detected higher surface Cu and no intracellular Cu on 1.50 mM copper treated yeast cells. It is most probably that surface adsorption dominated the biosorption process of Cu2+ for strain BH8, with saturation being accomplished in 24 h. This study demonstrated that Saccharomyces cerevisiae strain BH8 has good tolerance and adsorption of Cu, and reduces Cu2+ concentrations during fermentation in simple model system mainly through surface adsorption. The results indicate that the strain selected from China's stress-tolerant wine grape is copper tolerant and can reduce copper in must when fermenting in a copper rich simple model system, and provided information for studies on mechanisms of heavy metal stress.

  16. Effect of fermentation parameters on bio-alcohols production from glycerol using immobilized Clostridium pasteurianum: an optimization study.

    PubMed

    Khanna, Swati; Goyal, Arun; Moholkar, Vijayanand S

    2013-01-01

    This article addresses the issue of effect of fermentation parameters for conversion of glycerol (in both pure and crude form) into three value-added products, namely, ethanol, butanol, and 1,3-propanediol (1,3-PDO), by immobilized Clostridium pasteurianum and thereby addresses the statistical optimization of this process. The analysis of effect of different process parameters such as agitation rate, fermentation temperature, medium pH, and initial glycerol concentration indicated that medium pH was the most critical factor for total alcohols production in case of pure glycerol as fermentation substrate. On the other hand, initial glycerol concentration was the most significant factor for fermentation with crude glycerol. An interesting observation was that the optimized set of fermentation parameters was found to be independent of the type of glycerol (either pure or crude) used. At optimum conditions of agitation rate (200 rpm), initial glycerol concentration (25 g/L), fermentation temperature (30°C), and medium pH (7.0), the total alcohols production was almost equal in anaerobic shake flasks and 2-L bioreactor. This essentially means that at optimum process parameters, the scale of operation does not affect the output of the process. The immobilized cells could be reused for multiple cycles for both pure and crude glycerol fermentation.

  17. Functional genomics for food fermentation processes.

    PubMed

    Smid, E J; Hugenholtz, J

    2010-01-01

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

  18. Sweet sorghum processing for alcohol production

    SciTech Connect

    Schmulevich, I.; Coble, C.G.; Egg, R.P.

    1983-12-01

    Several processing techniques for producing ethanol from sweet sorghum were investigated. Fermentating chopped stalks yielded more ethanol than shredded sorghum or juice. Leaf removal prior to fermentation resulted in higher yields per unit feedstock. Removal of solids after fermentation yielded slightly more ethanol than solids removal before fermentation.

  19. Process for the fermentative production of acetone, butanol and ethanol

    DOEpatents

    Glassner, David A.; Jain, Mahendra K.; Datta, Rathin

    1991-01-01

    A process including multistage continuous fermentation followed by batch fermentation with carefully chosen temperatures for each fermentation step, combined with an asporogenic strain of C. acetobutylicum and a high carbohydrate substrate concentration yields extraordinarily high butanol and total solvents concentrations.

  20. Alcohol dehydrogenase gene ADH3 activates glucose alcoholic fermentation in genetically engineered Dekkera bruxellensis yeast.

    PubMed

    Schifferdecker, Anna Judith; Siurkus, Juozas; Andersen, Mikael Rørdam; Joerck-Ramberg, Dorte; Ling, Zhihao; Zhou, Nerve; Blevins, James E; Sibirny, Andriy A; Piškur, Jure; Ishchuk, Olena P

    2016-04-01

    Dekkera bruxellensis is a non-conventional Crabtree-positive yeast with a good ethanol production capability. Compared to Saccharomyces cerevisiae, its tolerance to acidic pH and its utilization of alternative carbon sources make it a promising organism for producing biofuel. In this study, we developed an auxotrophic transformation system and an expression vector, which enabled the manipulation of D. bruxellensis, thereby improving its fermentative performance. Its gene ADH3, coding for alcohol dehydrogenase, was cloned and overexpressed under the control of the strong and constitutive promoter TEF1. Our recombinant D. bruxellensis strain displayed 1.4 and 1.7 times faster specific glucose consumption rate during aerobic and anaerobic glucose fermentations, respectively; it yielded 1.2 times and 1.5 times more ethanol than did the parental strain under aerobic and anaerobic conditions, respectively. The overexpression of ADH3 in D. bruxellensis also reduced the inhibition of fermentation by anaerobiosis, the "Custer effect". Thus, the fermentative capacity of D. bruxellensis could be further improved by metabolic engineering. PMID:26743658

  1. Alcohol and error processing.

    PubMed

    Holroyd, Clay B; Yeung, Nick

    2003-08-01

    A recent study indicates that alcohol consumption reduces the amplitude of the error-related negativity (ERN), a negative deflection in the electroencephalogram associated with error commission. Here, we explore possible mechanisms underlying this result in the context of two recent theories about the neural system that produces the ERN - one based on principles of reinforcement learning and the other based on response conflict monitoring.

  2. Pulque, a Traditional Mexican Alcoholic Fermented Beverage: Historical, Microbiological, and Technical Aspects.

    PubMed

    Escalante, Adelfo; López Soto, David R; Velázquez Gutiérrez, Judith E; Giles-Gómez, Martha; Bolívar, Francisco; López-Munguía, Agustín

    2016-01-01

    Pulque is a traditional Mexican alcoholic beverage produced from the fermentation of the fresh sap known as aguamiel (mead) extracted from several species of Agave (maguey) plants that grow in the Central Mexico plateau. Currently, pulque is produced, sold and consumed in popular districts of Mexico City and rural areas. The fermented product is a milky white, viscous, and slightly acidic liquid beverage with an alcohol content between 4 and 7° GL and history of consumption that dates back to pre-Hispanic times. In this contribution, we review the traditional pulque production process, including the microbiota involved in the biochemical changes that take place during aguamiel fermentation. We discuss the historical relevance and the benefits of pulque consumption, its chemical and nutritional properties, including the health benefits associated with diverse lactic acid bacteria with probiotic potential isolated from the beverage. Finally, we describe the actual status of pulque production as well as the social, scientific and technological challenges faced to preserve and improve the production of this ancestral beverage and Mexican cultural heritage. PMID:27446061

  3. Pulque, a Traditional Mexican Alcoholic Fermented Beverage: Historical, Microbiological, and Technical Aspects

    PubMed Central

    Escalante, Adelfo; López Soto, David R.; Velázquez Gutiérrez, Judith E.; Giles-Gómez, Martha; Bolívar, Francisco; López-Munguía, Agustín

    2016-01-01

    Pulque is a traditional Mexican alcoholic beverage produced from the fermentation of the fresh sap known as aguamiel (mead) extracted from several species of Agave (maguey) plants that grow in the Central Mexico plateau. Currently, pulque is produced, sold and consumed in popular districts of Mexico City and rural areas. The fermented product is a milky white, viscous, and slightly acidic liquid beverage with an alcohol content between 4 and 7° GL and history of consumption that dates back to pre-Hispanic times. In this contribution, we review the traditional pulque production process, including the microbiota involved in the biochemical changes that take place during aguamiel fermentation. We discuss the historical relevance and the benefits of pulque consumption, its chemical and nutritional properties, including the health benefits associated with diverse lactic acid bacteria with probiotic potential isolated from the beverage. Finally, we describe the actual status of pulque production as well as the social, scientific and technological challenges faced to preserve and improve the production of this ancestral beverage and Mexican cultural heritage. PMID:27446061

  4. Pulque, a Traditional Mexican Alcoholic Fermented Beverage: Historical, Microbiological, and Technical Aspects.

    PubMed

    Escalante, Adelfo; López Soto, David R; Velázquez Gutiérrez, Judith E; Giles-Gómez, Martha; Bolívar, Francisco; López-Munguía, Agustín

    2016-01-01

    Pulque is a traditional Mexican alcoholic beverage produced from the fermentation of the fresh sap known as aguamiel (mead) extracted from several species of Agave (maguey) plants that grow in the Central Mexico plateau. Currently, pulque is produced, sold and consumed in popular districts of Mexico City and rural areas. The fermented product is a milky white, viscous, and slightly acidic liquid beverage with an alcohol content between 4 and 7° GL and history of consumption that dates back to pre-Hispanic times. In this contribution, we review the traditional pulque production process, including the microbiota involved in the biochemical changes that take place during aguamiel fermentation. We discuss the historical relevance and the benefits of pulque consumption, its chemical and nutritional properties, including the health benefits associated with diverse lactic acid bacteria with probiotic potential isolated from the beverage. Finally, we describe the actual status of pulque production as well as the social, scientific and technological challenges faced to preserve and improve the production of this ancestral beverage and Mexican cultural heritage.

  5. Genomic diversity of Saccharomyces cerevisiae yeasts associated with alcoholic fermentation of bacanora produced by artisanal methods.

    PubMed

    Álvarez-Ainza, M L; Zamora-Quiñonez, K A; Moreno-Ibarra, G M; Acedo-Félix, E

    2015-03-01

    Bacanora is a spirituous beverage elaborated with Agave angustifolia Haw in an artisanal process. Natural fermentation is mostly performed with native yeasts and bacteria. In this study, 228 strains of yeast like Saccharomyces were isolated from the natural alcoholic fermentation on the production of bacanora. Restriction analysis of the amplified region ITS1-5.8S-ITS2 of the ribosomal DNA genes (RFLPr) were used to confirm the genus, and 182 strains were identified as Saccharomyces cerevisiae. These strains displayed high genomic variability in their chromosomes profiles by karyotyping. Electrophoretic profiles of the strains evaluated showed a large number of chromosomes the size of which ranged between 225 and 2200 kpb approximately.

  6. Genomic diversity of Saccharomyces cerevisiae yeasts associated with alcoholic fermentation of bacanora produced by artisanal methods.

    PubMed

    Álvarez-Ainza, M L; Zamora-Quiñonez, K A; Moreno-Ibarra, G M; Acedo-Félix, E

    2015-03-01

    Bacanora is a spirituous beverage elaborated with Agave angustifolia Haw in an artisanal process. Natural fermentation is mostly performed with native yeasts and bacteria. In this study, 228 strains of yeast like Saccharomyces were isolated from the natural alcoholic fermentation on the production of bacanora. Restriction analysis of the amplified region ITS1-5.8S-ITS2 of the ribosomal DNA genes (RFLPr) were used to confirm the genus, and 182 strains were identified as Saccharomyces cerevisiae. These strains displayed high genomic variability in their chromosomes profiles by karyotyping. Electrophoretic profiles of the strains evaluated showed a large number of chromosomes the size of which ranged between 225 and 2200 kpb approximately. PMID:25561061

  7. Monitoring of alcoholic fermentation of onion juice by NIR spectroscopy: valorization of worthless onions.

    PubMed

    Gonzalez-Saiz, José María; Pizarro, Consuelo; Esteban-Díez, Isabel; Ramírez, Oscar; Gonzalez-Navarro, Carlos Javier; Saiz-Abajo, María José; Itoiz, Reyes

    2007-04-18

    The valorization of vegetable byproducts is one of the main objectives of industry today. The project on which this study is based examined the potential usefulness of worthless onions (Allium cepa L. sp.) and overproduction to obtain several functional products with different applications in the food industry. Near-infrared (NIR) spectroscopy, combined with multivariate calibration, has been used to monitor the alcoholic fermentation of onion juice. Good results were obtained, revealing the suitability of NIR spectroscopy for controlling and optimizing this process in real time.

  8. Effect of Beverage Containing Fermented Akebia quinata Extracts on Alcoholic Hangover.

    PubMed

    Jung, Suhan; Lee, Sang Hoon; Song, Young Sun; Lee, Seo Yeon; Kim, So Young; Ko, Kwang Suk

    2016-03-01

    The present study was conducted to investigate the effects of beverages containing fermented Akebia quinata extracts on alcoholic hangover. For this study, 25 healthy young men were recruited. All participants consumed 100 mL of water (placebo), commercial hangover beverage A or B, fermented A. quinata leaf (AQL) or fruit (AQF) extract before alcohol consumption. After 1 h, all participants consumed a bottle of Soju, Korean distilled liquor (360 mL), containing 20% alcohol. Blood was collected at 0 h, 1 h, 3 h, and 5 h after alcohol consumption. The plasma alanine transaminase (ALT) activity was highest in the placebo group. Compared with the control group, the AQL and AQF groups showed decreased ALT activity at 5 h after alcohol consumption. Plasma ethanol concentration was increased after alcohol intake and peaked at 3 h after alcohol consumption. Compared with the control group, the A group showed a higher plasma ethanol concentration at 1 h (P<0.05). At 3 h after alcohol consumption, the AQF group showed the lowest mean plasma ethanol concentration compared to the other groups; however, there were no statistical differences. After 5 h of alcohol consumption, the AQL and AQF groups showed lower plasma ethanol concentrations compared with the B group. The sensory evaluation score for the fermented A. quinata fruit extract was lower than for the commercial hangover beverages. In conclusion, the present intervention study results suggest that fermented A. quinata extracts alleviate alcoholic hangover and reduce plasma ethanol concentrations. PMID:27069900

  9. Effect of Beverage Containing Fermented Akebia quinata Extracts on Alcoholic Hangover

    PubMed Central

    Jung, Suhan; Lee, Sang Hoon; Song, Young Sun; Lee, Seo Yeon; Kim, So Young; Ko, Kwang Suk

    2016-01-01

    The present study was conducted to investigate the effects of beverages containing fermented Akebia quinata extracts on alcoholic hangover. For this study, 25 healthy young men were recruited. All participants consumed 100 mL of water (placebo), commercial hangover beverage A or B, fermented A. quinata leaf (AQL) or fruit (AQF) extract before alcohol consumption. After 1 h, all participants consumed a bottle of Soju, Korean distilled liquor (360 mL), containing 20% alcohol. Blood was collected at 0 h, 1 h, 3 h, and 5 h after alcohol consumption. The plasma alanine transaminase (ALT) activity was highest in the placebo group. Compared with the control group, the AQL and AQF groups showed decreased ALT activity at 5 h after alcohol consumption. Plasma ethanol concentration was increased after alcohol intake and peaked at 3 h after alcohol consumption. Compared with the control group, the A group showed a higher plasma ethanol concentration at 1 h (P<0.05). At 3 h after alcohol consumption, the AQF group showed the lowest mean plasma ethanol concentration compared to the other groups; however, there were no statistical differences. After 5 h of alcohol consumption, the AQL and AQF groups showed lower plasma ethanol concentrations compared with the B group. The sensory evaluation score for the fermented A. quinata fruit extract was lower than for the commercial hangover beverages. In conclusion, the present intervention study results suggest that fermented A. quinata extracts alleviate alcoholic hangover and reduce plasma ethanol concentrations. PMID:27069900

  10. Mixed culture syngas fermentation and conversion of carboxylic acids into alcohols.

    PubMed

    Liu, Kan; Atiyeh, Hasan K; Stevenson, Bradley S; Tanner, Ralph S; Wilkins, Mark R; Huhnke, Raymond L

    2014-01-01

    Higher alcohols such as n-butanol and n-hexanol have higher energy density than ethanol, are more compatible with current fuel infrastructure, and can be upgraded to jet and diesel fuels. Several organisms are known to convert syngas to ethanol, but very few can produce higher alcohols alone. As a potential solution, mixed culture fermentation between the syngas fermenting Alkalibaculum bacchi strain CP15 and propionic acid producer Clostridium propionicum was studied. The monoculture of CP15 produced only ethanol from syngas without initial addition of organic acids to the fermentation medium. However, the mixed culture produced ethanol, n-propanol and n-butanol from syngas. The addition of propionic acid, butyric acid and hexanoic acid to the mixed culture resulted in a 50% higher conversion efficiency of these acids to their respective alcohols compared to CP15 monoculture. These findings illustrate the great potential of mixed culture syngas fermentation in production of higher alcohols.

  11. Biotransformation of chemical constituents of durian wine with simultaneous alcoholic fermentation by Torulaspora delbrueckii and malolactic fermentation by Oenococcus oeni.

    PubMed

    Lu, Yuyun; Chua, Jian-Yong; Huang, Dejian; Lee, Pin-Rou; Liu, Shao-Quan

    2016-10-01

    This work represents the first study on the biotransformation of chemical constituents of durian wine via simultaneous alcoholic fermentation (AF) and malolactic fermentation (MLF) with non-Saccharomyces yeast and lactic acid bacteria (LAB), namely, Torulaspora delbrueckii Biodiva and Oenococcus oeni PN4. The presence of PN4 improved the utilization of sugars but did not affect ethanol production. MLF resulted in the significant degradation of malic acid with corresponding increases in pH and lactic acid. The final concentrations of acetic acid (1.29 g/L) and succinic acid (3.70 g/L) in simultaneous AF and MLF were significantly higher than that in AF (1.05 and 1.31 g/L) only. Compared with AF, simultaneous AF and MLF significantly elevated the levels of aroma compounds with higher levels of higher alcohols (isoamyl alcohol, active amyl alcohol, isobutyl alcohol, and 2-phenylethyl alcohol), acetate esters (ethyl acetate, isoamyl acetate), and ethyl esters (ethyl octanoate, ethyl dodecanoate). All the endogenous volatile sulfur compounds decreased to trace or undetectable levels at the end of fermentation. MLF accentuated the reduction of acetaldehyde and sulfides. The initially absent dipropyl disulfide was formed, then catabolized, especially in simultaneous AF and MLF. This study suggested that the simultaneous AF and MLF of non-Saccharomyces and LAB could modify the volatile compositions and potentially modulate the organoleptic properties of durian wine. PMID:27405438

  12. Effect of alcoholic fermentation on the carotenoid composition and provitamin A content of orange juice.

    PubMed

    Cerrillo, Isabel; Escudero-López, Blanca; Hornero-Méndez, Dámaso; Martín, Francisco; Fernández-Pachón, María-Soledad

    2014-01-29

    Orange juice is considered a rich source of carotenoids, which are thought to have diverse biological functions. In recent years, a fermentation process has been carried out in fruits resulting in products that provide higher concentrations of bioactive compounds than their original substrates. The aim of this study was to evaluate the effect of a controlled alcoholic fermentation process (15 days) on the carotenoid composition of orange juice. Twenty-two carotenoids were identified in samples. The carotenoid profile was not modified as result of the fermentation. Total carotenoid content and provitamin A value significantly increased from day 0 (5.37 mg/L and 75.32 RAEs/L, respectively) until day 15 (6.65 mg/L and 90.57 RAEs/L, respectively), probably due to a better extractability of the carotenoids from the food matrix as a result of processing. Therefore, the novel beverage produced could provide a rich source of carotenoids and exert healthy effects similar to those of orange juice.

  13. Population size drives industrial Saccharomyces cerevisiae alcoholic fermentation and is under genetic control.

    PubMed

    Albertin, Warren; Marullo, Philippe; Aigle, Michel; Dillmann, Christine; de Vienne, Dominique; Bely, Marina; Sicard, Delphine

    2011-04-01

    Alcoholic fermentation (AF) conducted by Saccharomyces cerevisiae has been exploited for millennia in three important human food processes: beer and wine production and bread leavening. Most of the efforts to understand and improve AF have been made separately for each process, with strains that are supposedly well adapted. In this work, we propose a first comparison of yeast AFs in three synthetic media mimicking the dough/wort/grape must found in baking, brewing, and wine making. The fermentative behaviors of nine food-processing strains were evaluated in these media, at the cellular, populational, and biotechnological levels. A large variation in the measured traits was observed, with medium effects usually being greater than the strain effects. The results suggest that human selection targeted the ability to complete fermentation for wine strains and trehalose content for beer strains. Apart from these features, the food origin of the strains did not significantly affect AF, suggesting that an improvement program for a specific food processing industry could exploit the variability of strains used in other industries. Glucose utilization was analyzed, revealing plastic but also genetic variation in fermentation products and indicating that artificial selection could be used to modify the production of glycerol, acetate, etc. The major result was that the overall maximum CO(2) production rate (V(max)) was not related to the maximum CO(2) production rate per cell. Instead, a highly significant correlation between V(max) and the maximum population size was observed in all three media, indicating that human selection targeted the efficiency of cellular reproduction rather than metabolic efficiency. This result opens the way to new strategies for yeast improvement.

  14. Population Size Drives Industrial Saccharomyces cerevisiae Alcoholic Fermentation and Is under Genetic Control▿†‡

    PubMed Central

    Albertin, Warren; Marullo, Philippe; Aigle, Michel; Dillmann, Christine; de Vienne, Dominique; Bely, Marina; Sicard, Delphine

    2011-01-01

    Alcoholic fermentation (AF) conducted by Saccharomyces cerevisiae has been exploited for millennia in three important human food processes: beer and wine production and bread leavening. Most of the efforts to understand and improve AF have been made separately for each process, with strains that are supposedly well adapted. In this work, we propose a first comparison of yeast AFs in three synthetic media mimicking the dough/wort/grape must found in baking, brewing, and wine making. The fermentative behaviors of nine food-processing strains were evaluated in these media, at the cellular, populational, and biotechnological levels. A large variation in the measured traits was observed, with medium effects usually being greater than the strain effects. The results suggest that human selection targeted the ability to complete fermentation for wine strains and trehalose content for beer strains. Apart from these features, the food origin of the strains did not significantly affect AF, suggesting that an improvement program for a specific food processing industry could exploit the variability of strains used in other industries. Glucose utilization was analyzed, revealing plastic but also genetic variation in fermentation products and indicating that artificial selection could be used to modify the production of glycerol, acetate, etc. The major result was that the overall maximum CO2 production rate (Vmax) was not related to the maximum CO2 production rate per cell. Instead, a highly significant correlation between Vmax and the maximum population size was observed in all three media, indicating that human selection targeted the efficiency of cellular reproduction rather than metabolic efficiency. This result opens the way to new strategies for yeast improvement. PMID:21357433

  15. Population size drives industrial Saccharomyces cerevisiae alcoholic fermentation and is under genetic control.

    PubMed

    Albertin, Warren; Marullo, Philippe; Aigle, Michel; Dillmann, Christine; de Vienne, Dominique; Bely, Marina; Sicard, Delphine

    2011-04-01

    Alcoholic fermentation (AF) conducted by Saccharomyces cerevisiae has been exploited for millennia in three important human food processes: beer and wine production and bread leavening. Most of the efforts to understand and improve AF have been made separately for each process, with strains that are supposedly well adapted. In this work, we propose a first comparison of yeast AFs in three synthetic media mimicking the dough/wort/grape must found in baking, brewing, and wine making. The fermentative behaviors of nine food-processing strains were evaluated in these media, at the cellular, populational, and biotechnological levels. A large variation in the measured traits was observed, with medium effects usually being greater than the strain effects. The results suggest that human selection targeted the ability to complete fermentation for wine strains and trehalose content for beer strains. Apart from these features, the food origin of the strains did not significantly affect AF, suggesting that an improvement program for a specific food processing industry could exploit the variability of strains used in other industries. Glucose utilization was analyzed, revealing plastic but also genetic variation in fermentation products and indicating that artificial selection could be used to modify the production of glycerol, acetate, etc. The major result was that the overall maximum CO(2) production rate (V(max)) was not related to the maximum CO(2) production rate per cell. Instead, a highly significant correlation between V(max) and the maximum population size was observed in all three media, indicating that human selection targeted the efficiency of cellular reproduction rather than metabolic efficiency. This result opens the way to new strategies for yeast improvement. PMID:21357433

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

    PubMed

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

    2006-10-01

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

  17. Feasibility of enzymatic hydrolysis and alcoholic fermentation of starch contained in buffalo gourd (Cucurbita foetidissima) roots

    SciTech Connect

    Scheerens, J.C.; Kopplin, M.J.; Abbas, I.R.; Nelson, J.M.; Gathman, A.C.; Berry, J.W.

    1987-03-01

    The suitability of using annually grown, carrot-sized buffalo gourd (Cucurbita foetidissima) roots as a feedstock for alcoholic fermentation was explored. Roots grown in 1982 and 1983 were slurried, dextrinized and saccharified using Takatherm and Diazyme (commercial enzymes manufactured by Miles Laboratories), and fermented by the action of Saccharomyces cerevisiae. These processes were monitored in detail and results were compared with those displayed by controls formulated using potato tubers. The preparation of gourd root slurries with suitable viscosity characteristics for enzymatic digestion required the addition of water (at least 50% by weight) which reduced the proportion of fermentable sugars in the resulting saccharified suspensions. The resulting slurries were well-suited to enzymatic conversion of starch to sugar. Estimates of enzymatic efficiency in gourd root suspensions did not suggest the presence of naturally occurring amylase or glucosidase inhibitors in these plant materials. Saccharified gourd root mashes supported yeast growth well and produced ethanol yields at 82.2-86.5% of the theoretically maximum efficiency. 23 references.

  18. Feasibility of enzymatic hydrolysis and alcoholic fermentation of starch contained in buffalo gourd (Cucurbita foetidissima) roots.

    PubMed

    Scheerens, J C; Kopplin, M J; Abbas, I R; Nelson, J M; Gathman, A C; Berry, J W

    1987-03-01

    The suitability of using annually grown, carrot-sized buffalo gourd (Cucurbita foetidissima) roots as a feedstock for alcoholic fermentation was explored. Roots grown in 1982 and 1983 were slurried, dextrinized and saccharified using Takathermtrade mark and Diazymetrade mark (commercial enzymes manufactured by Miles Laboratories), and fermented by the action of Saccharomyces cerevisiae. These processes were monitored in detail and results were compared with those displayed by controls formulated using potato tubers. The preparation of gourd root slurries with suitable viscosity characteristics for enzymatic digestion required the addition of water (at least 50% by weight) which reduced the proportion of fermentable sugars in the resulting saccharified suspensions. The resulting slurries were well-suited to enzymatic conversion of starch to sugar. Estimates of enzymatic efficiency in gourd root suspensions did not suggest the presence of naturally occurring amylase or glucosidase inhibitors in these plant materials. Saccharified gourd root mashes supported yeast growth well and produced ethanol yields at 82.2-86.5% of the theoretically maximum efficiency.

  19. Bacillus vini sp. nov. isolated from alcohol fermentation pit mud.

    PubMed

    Ma, Kedong; Chen, Xiaorong; Guo, Xiang; Wang, Yanwei; Wang, Huimin; Zhou, Shan; Song, Jinlong; Kong, Delong; Zhu, Jie; Dong, Weiwei; He, Mingxiong; Hu, Guoquan; Zhao, Bingqiang; Ruan, Zhiyong

    2016-08-01

    A novel aerobic, Gram-stain-positive, sporogenous, rod-shaped bacterium, designated LAM0415(T), was isolated from an alcohol fermentation pit mud sample collected from Sichuan Luzhou-flavour liquor enterprise in China. The isolate was found to be able to grow at NaCl concentrations of 0-10 % (w/v) (optimum: 1.0 %), 10-50 °C (optimum: 30-35 °C) and pH 3.0-10.0 (optimum: 7.0-8.0). Phylogenetic analysis of 16S rRNA gene sequences indicated that the new isolate belonged to the genus Bacillus and was closely related to Bacillus sporothermodurans DSM 10599(T) and Bacillus oleronius DSM 9356(T), with 98.4 and 97.2 % sequence similarity, respectively. The DNA-DNA hybridization values between strain LAM0415(T) and the two reference strains were 33.3 ± 1.2 and 42.8 ± 0.8 %, respectively. The genomic DNA G+C content was 35.2 mol% as determined by the T m method. The major fatty acids were determined to be iso-C15:0, anteiso-C15:0 and anteiso-C17:0. The predominant menaquinones were identified as MK7 and MK8. The major polar lipids were found to be diphosphatidylglycerol, phosphatidylglycerol, phosphatidylethanolamine, one unidentified phospholipid and four unidentified glycolipids. The diagnostic amino acid of the cell wall peptidoglycan was determined to be meso-diaminopimelic acid. On the basis of its phenotypic, phylogenetic and chemotaxonomic characteristics, strain LAM0415(T) (=ACCC 06413(T) = JCM 19841(T)) represents the type strain of a novel species of the genus Bacillus, for which the name Bacillus vini sp. nov. is proposed. PMID:27055557

  20. Design of penicillin fermentation process simulation system

    NASA Astrophysics Data System (ADS)

    Qi, Xiaoyu; Yuan, Zhonghu; Qi, Xiaoxuan; Zhang, Wenqi

    2011-10-01

    Real-time monitoring for batch process attracts increasing attention. It can ensure safety and provide products with consistent quality. The design of simulation system of batch process fault diagnosis is of great significance. In this paper, penicillin fermentation, a typical non-linear, dynamic, multi-stage batch production process, is taken as the research object. A visual human-machine interactive simulation software system based on Windows operation system is developed. The simulation system can provide an effective platform for the research of batch process fault diagnosis.

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

    NASA Astrophysics Data System (ADS)

    Kundiyana, Dimple Kumar Aiyanna

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

  2. Analysis of bacterial community during the fermentation of pulque, a traditional Mexican alcoholic beverage, using a polyphasic approach.

    PubMed

    Escalante, Adelfo; Giles-Gómez, Martha; Hernández, Georgina; Córdova-Aguilar, María Soledad; López-Munguía, Agustín; Gosset, Guillermo; Bolívar, Francisco

    2008-05-31

    In this study, the characterization of the bacterial community present during the fermentation of pulque, a traditional Mexican alcoholic beverage from maguey (Agave), was determined for the first time by a polyphasic approach in which both culture and non-culture dependent methods were utilized. The work included the isolation of lactic acid bacteria (LAB), aerobic mesophiles, and 16S rDNA clone libraries from total DNA extracted from the maguey sap (aguamiel) used as substrate, after inoculation with a sample of previously produced pulque and followed by 6-h fermentation. Microbiological diversity results were correlated with fermentation process parameters such as sucrose, glucose, fructose and fermentation product concentrations. In addition, medium rheological behavior analysis and scanning electron microscopy in aguamiel and during pulque fermentation were also performed. Our results showed that both culture and non-culture dependent approaches allowed the detection of several new and previously reported species within the alpha-, gamma-Proteobacteria and Firmicutes. Bacteria diversity in aguamiel was composed by the heterofermentative Leuconostoc citreum, L. mesenteroides, L. kimchi, the gamma-Proteobacteria Erwinia rhapontici, Enterobacter spp. and Acinetobacter radioresistens. Inoculation with previously fermented pulque incorporated to the system microbiota, homofermentative lactobacilli related to Lactobacillus acidophilus, several alpha-Proteobacteria such as Zymomonas mobilis and Acetobacter malorum, other gamma-Proteobacteria and an important amount of yeasts, creating a starting metabolic diversity composed by homofermentative and heterofermentative LAB, acetic and ethanol producing microorganisms. At the end of the fermentation process, the bacterial diversity was mainly composed by the homofermentative Lactobacillus acidophilus, the heterofermentative L. mesenteroides, Lactococcus lactis subsp. lactis and the alpha-Proteobacteria A. malorum. After

  3. Alcoholic Fermentation of d-Xylose by Yeasts

    PubMed Central

    Toivola, Ansa; Yarrow, David; van den Bosch, Eduard; van Dijken, Johannes P.; Scheffers, W. Alexander

    1984-01-01

    Type strains of 200 species of yeasts able to ferment glucose and grow on xylose were screened for fermentation of d-xylose. In most of the strains tested, ethanol production was negligible. Nineteen were found to produce between 0.1 and 1.0 g of ethanol per liter. Strains of the following species produce more than 1 g of ethanol per liter in the fermentation test with 2% xylose: Brettanomyces naardenensis, Candida shehatae, Candida tenuis, Pachysolen tannophilus, Pichia segobiensis, and Pichia stipitis. Subsequent screening of these yeasts for their capacity to ferment d-cellobiose revealed that only Candida tenuis CBS 4435 was a good fermenter of both xylose and cellobiose under the test conditions used. PMID:16346558

  4. The Effect of Proanthocyanidins on Growth and Alcoholic Fermentation of Wine Yeast under Copper Stress.

    PubMed

    Jia, Bo; Liu, Xingyan; Zhan, Jicheng; Li, Jingyuan; Huang, Weidong

    2015-06-01

    Proanthocyanidins (PAs) derived from the grape skin, as well as from grape seeds, grape stems, are an important group of polyphenols in wine. The aim of this study was to understand the effect of PAs (0.1, 1.0 g/L) on growth and alcoholic fermentation of 2 strains of Saccharomyces cerevisiae (commercial strain FREDDO and newly selected strain BH8) during copper-stress fermentation, using a simple model fermentation system. Our results showed that both PAs and Cu(2+) could pose significant inhibition effects on the growth of yeast cells, CO2 release, sugar consumption, and ethanol production during the initial phase of the fermentation. Compared to PAs, Cu(2+) performed more obvious inhibition on the yeast growth and fermentation. However, adding 1.0 g/L PAs increased in the vitality and metabolism activity of yeast cells at the mid-exponential phase of fermentation in the mediums with no copper and 0.1 mM Cu(2+) added, shortened the period of wine fermentation, and decreased the copper residues. It indicated that PAs could improve the ability of wine yeast to resist detrimental effects under copper-stress fermentation condition, maintaining cells metabolic activity, and fermentation could be controlled by manipulating PAs supplementation.

  5. Simultaneous Alcoholic and Malolactic Fermentations by Saccharomyces cerevisiae and Oenococcus oeni Cells Co-immobilized in Alginate Beads

    PubMed Central

    Bleve, Gianluca; Tufariello, Maria; Vetrano, Cosimo; Mita, Giovanni; Grieco, Francesco

    2016-01-01

    Malolactic fermentation (MLF) usually takes place after the end of alcoholic fermentation (AF). However, the inoculation of lactic acid bacteria together with yeast starter cultures is a promising system to enhance the quality and safety of wine. In recent years, the use of immobilized cell systems has been investigated, with interesting results, for the production of different fermented foods and beverages. In this study we have carried out the simultaneous immobilization of Saccharomyces cerevisiae and Oenococcus oeni in alginate beads and used them in microvinifications tests to produce Negroamaro wine. The process was monitored by chemical and sensorial analyses and dominance of starters and cell leaking from beads were also checked. Co-immobilization of S. cerevisiae and O. oeni allowed to perform an efficient fermentation process, producing low volatile acidity levels and ethanol and glycerol concentrations comparable with those obtained by cell sequential inoculum and co-inoculum of yeast and bacteria cells in free form. More importantly, co-immobilization strategy produced a significant decrease of the time requested to complete AF and MLF. The immobilized cells could be efficiently reused for the wine fermentation at least three times without any apparent loss of cell metabolic activities. This integrated biocatalytic system is able to perform simultaneously AF and MLF, producing wines similar in organoleptic traits in comparison with wines fermented following traditional sequential AF and MLF with free cell starters. The immobilized-cell system, that we here describe for the first time in our knowledge, offers many advantages over conventional free cell fermentations, including: (i) elimination of non-productive cell growth phases; (ii) feasibility of continuous processing; (iii) re-use of the biocatalyst. PMID:27379072

  6. Simultaneous Alcoholic and Malolactic Fermentations by Saccharomyces cerevisiae and Oenococcus oeni Cells Co-immobilized in Alginate Beads.

    PubMed

    Bleve, Gianluca; Tufariello, Maria; Vetrano, Cosimo; Mita, Giovanni; Grieco, Francesco

    2016-01-01

    Malolactic fermentation (MLF) usually takes place after the end of alcoholic fermentation (AF). However, the inoculation of lactic acid bacteria together with yeast starter cultures is a promising system to enhance the quality and safety of wine. In recent years, the use of immobilized cell systems has been investigated, with interesting results, for the production of different fermented foods and beverages. In this study we have carried out the simultaneous immobilization of Saccharomyces cerevisiae and Oenococcus oeni in alginate beads and used them in microvinifications tests to produce Negroamaro wine. The process was monitored by chemical and sensorial analyses and dominance of starters and cell leaking from beads were also checked. Co-immobilization of S. cerevisiae and O. oeni allowed to perform an efficient fermentation process, producing low volatile acidity levels and ethanol and glycerol concentrations comparable with those obtained by cell sequential inoculum and co-inoculum of yeast and bacteria cells in free form. More importantly, co-immobilization strategy produced a significant decrease of the time requested to complete AF and MLF. The immobilized cells could be efficiently reused for the wine fermentation at least three times without any apparent loss of cell metabolic activities. This integrated biocatalytic system is able to perform simultaneously AF and MLF, producing wines similar in organoleptic traits in comparison with wines fermented following traditional sequential AF and MLF with free cell starters. The immobilized-cell system, that we here describe for the first time in our knowledge, offers many advantages over conventional free cell fermentations, including: (i) elimination of non-productive cell growth phases; (ii) feasibility of continuous processing; (iii) re-use of the biocatalyst. PMID:27379072

  7. Study on methane fermentation and production of vitamin B12 from alcohol waste slurry.

    PubMed

    Zhang, Zhenya; Quan, Taisheng; Li, Pomin; Zhang, Yansheng; Sugiura, Norio; Maekawa, Takaaki

    2004-01-01

    We studied biogas fermentation from alcohol waste fluid to evaluate the anaerobic digestion process and the production of vitamin B12 as a byproduct. Anaerobic digestion using acclimated methanogens was performed using the continuously stirred tank reactor (CSTR) and fixed-bed reactor packed with rock wool as carrier material at 55 degrees C. We also studied the effects of metal ions added to the culture broth on methane and vitamin B12 formation. Vitamin B12 production was 2.92 mg/L in the broth of the fixed-bed reactor, twice that of the CSTR. The optimum concentrations of trace metal ions added to the culture liquid for methane and vitamin B12 production were 1.0 and 8 mL/L for the CSTR and fixed-bed reactor, respectively. Furthermore, an effective method for extracting and purifying vitamin B12 from digested fluid was developed.

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

    PubMed

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

    2015-01-01

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

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

    PubMed Central

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

    2015-01-01

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

  10. Expression and fermentation optimization of oxidized polyvinyl alcohol hydrolase in E. coli.

    PubMed

    Yang, Yu; Zhang, Dongxu; Liu, Song; Jia, Dongxu; Du, Guocheng; Chen, Jian

    2012-01-01

    Oxidized polyvinyl alcohol (PVA) hydrolase (OPH) is a key enzyme in the degradation of PVA, suggesting that OPH has a great potential for application in textile desizing processes. In this study, the OPH gene from Sphingopyxis sp. 113P3 was modified, by artificial synthesis, for overexpression in Escherichia coli. The OPH gene, lacking the sequence encoding the original signal peptide, was inserted into pET-20b (+) expression vector, which was then used to transform E. coli BL21 (DE3). OPH expression was detected in culture medium in which the transformed E. coli BL21 (DE3) was grown. Nutritional and environmental conditions were investigated for improved production of OPH protein by the recombinant strain. The highest OPH activity measured was 47.54 U/mL and was reached after 84 h under optimal fermentation conditions; this level is 2.64-fold higher that obtained under sub-optimal conditions. The productivity of recombinant OPH reached 565.95 U/L/h. The effect of glycine on the secretion of recombinant OPH was examined by adding glycine to the culture medium to a final concentration of 200 mM. This concentration of glycine reduced the fermentation time by 24 h and increased the productivity of recombinant OPH to 733.17 U/L/h. Our results suggest that the recombinant strain reported here has great potential for use in industrial applications.

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

    NASA Astrophysics Data System (ADS)

    Pilát, Peter; Patsch, Marek; Jandačka, Jozef

    2012-04-01

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

  12. The Energy Relationships of Corn Production and Alcohol Fermentation.

    ERIC Educational Resources Information Center

    Van Koevering, Thomas E.; And Others

    1987-01-01

    Proposes that the production of alcohol from corn be used as a practical application of scientific principles that deal with energy transformations. Discusses the solar energy available for growth, examining the utilization of solar energy by plants. Describes the conversion of corn to alcohol, with suggestions for classroom and laboratory study.…

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

    PubMed

    Kemsawasd, Varongsiri; Viana, Tiago; Ardö, Ylva; Arneborg, Nils

    2015-12-01

    In this study, the influence of twenty different single (i.e. 19 amino acids and ammonium sulphate) and two multiple nitrogen sources (N-sources) on growth and fermentation (i.e. glucose consumption and ethanol production) performance of Saccharomyces cerevisiae and of four wine-related non-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 alanine, arginine, asparagine, aspartic acid, glutamine, isoleucine, ammonium sulphate, serine, valine and mixtures of 19 amino acids and of 19 amino acids plus ammonium sulphate (for S. cerevisiae), serine (for L. thermotolerans), alanine (for H. uvarum), alanine and asparagine (for M. pulcherrima), arginine, asparagine, glutamine, isoleucine and mixture of 19 amino acids (for T. delbrueckii). Furthermore, our results showed a clear positive effect of complex mixtures of N-sources on S. cerevisiae and on T. delbrueckii (although to a lesser extent) as to all performance parameters studied, whereas 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, the influences of N-sources observed for T. delbrueckii and H. uvarum resembled those of S. cerevisiae the most and the least, respectively. Overall, this work contributes to an improved understanding of how different N-sources affect growth, glucose consumption and ethanol production of wine-related yeast 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

  14. Endogenous alcohol production by intestinal fermentation in sudden infant death.

    PubMed

    Geertinger, P; Bodenhoff, J; Helweg-Larsen, K; Lund, A

    1982-01-01

    In some cases of sudden infant death syndrome (SIDS) the intestinal flora was found to be dominated by Candida albicans. Microbiologic investigations of the various organs showed the occasional presence of different Candida species, but not in the form of massive growth as in sepsis. There is no basis to assume that the activity of yeasts, first of all of Candida albicans, is a contributory factor in the occurrence of SIDS. Candida albicans was shown to produce alcohol from glucose at a rate of maximally 1 mg of alcohol per gram of intestinal content per hour. It is concluded that the intestinal production of alcohol in vivo from cases showing a Candida albicans dominated intestinal flora will not be able to surpass the normal alcohol metabolizing capacity of the liver. Thus, measurable concentrations of alcohol in the blood from such cases cannot be expected.

  15. Accelerated alcoholic fermentation caused by defective gene expression related to glucose derepression in Saccharomyces cerevisiae.

    PubMed

    Watanabe, Daisuke; Hashimoto, Naoya; Mizuno, Megumi; Zhou, Yan; Akao, Takeshi; Shimoi, Hitoshi

    2013-01-01

    Sake yeast strains maintain high fermentation rates, even after the stationary growth phase begins. To determine the molecular mechanisms underlying this advantageous brewing property, we compared the gene expression profiles of sake and laboratory yeast strains of Saccharomyces cerevisiae during the stationary growth phase. DNA microarray analysis revealed that the sake yeast strain examined had defects in expression of the genes related to glucose derepression mediated by transcription factors Adr1p and Cat8p. Furthermore, deletion of the ADR1 and CAT8 genes slightly but statistically significantly improved the fermentation rate of a laboratory yeast strain. We also identified two loss-of-function mutations in the ADR1 gene of existing sake yeast strains. Taken together, these results indicate that the gene expression program associated with glucose derepression for yeast acts as an impediment to effective alcoholic fermentation under glucose-rich fermentative conditions.

  16. Escherichia coli derivatives lacking both alcohol dehydrogenase and phosphotransacetylase grow anaerobically by lactate fermentation

    SciTech Connect

    Gupta, S.; Clark, D.P. )

    1989-07-01

    Escherichia coli mutants lacking alcohol dehydrogenase (adh mutants) cannot synthesize the fermentation product ethanol and are unable to grow anaerobically on glucose and other hexoses. Similarly, phosphotransacetylase-negative mutants (pta mutants) neither excrete acetate nor grow anaerobically. However, when a strain carrying an adh deletion was selected for anaerobic growth on glucose, spontaneous pta mutants were isolated. Strains carrying both adh and pta mutations were observed by in vivo nuclear magnetic resonance and shown to produce lactic acid as the major fermentation product. Various combinations of adh pta double mutants regained the ability to grow anaerobically on hexoses, by what amounts to a homolactic fermentation. Unlike wild-type strains, such adh pta double mutants were unable to grow anaerobically on sorbitol or on glucuronic acid. The growth properties of strains carrying various mutations affecting the enzymes of fermentation are discussed terms of redox balance.

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

    PubMed

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

    2013-10-01

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

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

    PubMed

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

    2013-10-01

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

  19. Responses of Saccharomyces cerevisiae to nitrogen starvation in wine alcoholic fermentation.

    PubMed

    Tesnière, Catherine; Brice, Claire; Blondin, Bruno

    2015-09-01

    Nitrogen is an important nutrient in alcoholic fermentation because its starvation affects both fermentation kinetics and the formation of yeast metabolites. In most alcoholic fermentations, yeasts have to ferment in nitrogen-starved conditions, which requires modifications of cell functions to maintain a high sugar flux and enable cell survival for long periods in stressful conditions. In this review, we present an overview of our current understanding of the responses of the wine yeast Saccharomyces cerevisiae to variations of nitrogen availability. Adaptation to nitrogen starvation involves changes in the activity of signaling pathways such as target of rapamycin (TOR) and nitrogen catabolite repression (NCR), which are important for the remodeling of gene expression and the establishment of stress responses. Upon starvation, protein degradation pathways involving autophagy and the proteasome play a major role in nitrogen recycling and the adjustment of cellular activity. Recent progress in the understanding of the role of these mechanisms should enable advances in fermentation management and the design of novel targets for the selection or improvement of yeast strains.

  20. Increased expression of the yeast multidrug resistance ABC transporter Pdr18 leads to increased ethanol tolerance and ethanol production in high gravity alcoholic fermentation

    PubMed Central

    2012-01-01

    Background The understanding of the molecular basis of yeast tolerance to ethanol may guide the design of rational strategies to increase process performance in industrial alcoholic fermentations. A set of 21 genes encoding multidrug transporters from the ATP-Binding Cassette (ABC) Superfamily and Major Facilitator Superfamily (MFS) in S. cerevisiae were scrutinized for a role in ethanol stress resistance. Results A yeast multidrug resistance ABC transporter encoded by the PDR18 gene, proposed to play a role in the incorporation of ergosterol in the yeast plasma membrane, was found to confer resistance to growth inhibitory concentrations of ethanol. PDR18 expression was seen to contribute to decreased 3 H-ethanol intracellular concentrations and decreased plasma membrane permeabilization of yeast cells challenged with inhibitory ethanol concentrations. Given the increased tolerance to ethanol of cells expressing PDR18, the final concentration of ethanol produced during high gravity alcoholic fermentation by yeast cells devoid of PDR18 was lower than the final ethanol concentration produced by the corresponding parental strain. Moreover, an engineered yeast strain in which the PDR18 promoter was replaced in the genome by the stronger PDR5 promoter, leading to increased PDR18 mRNA levels during alcoholic fermentation, was able to attain a 6 % higher ethanol concentration and a 17 % higher ethanol production yield than the parental strain. The improved fermentative performance of yeast cells over-expressing PDR18 was found to correlate with their increased ethanol tolerance and ability to restrain plasma membrane permeabilization induced throughout high gravity fermentation. Conclusions PDR18 gene over-expression increases yeast ethanol tolerance and fermentation performance leading to the production of highly inhibitory concentrations of ethanol. PDR18 overexpression in industrial yeast strains appears to be a promising approach to improve alcoholic

  1. Alcohol fermentation of corn starch digested by Chalara paradoxa amylase without cooking

    SciTech Connect

    Mikuni, K.; Monma, M.; Kainuma, K.

    1987-04-01

    Alcohol fermentation of corn starch without cooking was performed by using Chalara paradoz glucoamylase preparation, which had stronger raw starch digesting activity than those of the conventionally known glucoamylases. A raw corn starch-enzyme-yeast mixture was fermented optimally at pH 5.0 and 30/sup 0/C for five days and produced ethanol. The yields of ethanol were between 63.5 and 86.8% of the theoretical value by baker's yeast (Saccharomyces cerevisiae), and between 81.1 and 92.1% of the theoretical value by sake yeast (Saccharomyces sake).

  2. Analysis and direct quantification of Saccharomyces cerevisiae and Hanseniaspora guilliermondii populations during alcoholic fermentation by fluorescence in situ hybridization, flow cytometry and quantitative PCR.

    PubMed

    Andorra, Imma; Monteiro, Margarida; Esteve-Zarzoso, Braulio; Albergaria, Helena; Mas, Albert

    2011-12-01

    Traditionally, it was assumed that non-Saccharomyces (NS) yeasts could only survive in the early stages of alcoholic fermentations. However, recent studies applying culture-independent methods have shown that NS populations persist throughout the fermentation process. The aim of the present work was to analyze and quantify Saccharomyces cerevisiae (Sc) and Hanseniaspora guilliermondii (Hg) populations during alcoholic fermentations by plating and culture-independent methods, such as fluorescence in situ hybridization (FISH) and quantitative PCR (QPCR). Species-specific FISH probes labeled with fluorescein (FITC) were used to directly hybridize Sc and Hg cells from single and mixed cultures that were enumerated by epifluorescence microscopy and flow cytometry. Static and agitated fermentations were performed in synthetic grape juice and cell density as well as sugar consumption and ethanol production were determined throughout fermentations. Cell density values obtained by FISH and QPCR revealed the presence of high populations (10⁷-10⁸ cells/ml) of Sc and Hg throughout fermentations. Plate counts of both species did not show significant differences with culture-independent results in pure cultures. However, during mixed fermentations Hg lost its culturability after 4-6 days, while Sc remained culturable (about 10⁸ cells/ml) throughout the entire fermentation (up to 10 days). The rRNA content of cells during mixed fermentations was also analyzed by flow cytometry in combination with FISH probes. The fluorescence intensity conferred by the species-specific FISH probes was considerably lower for Hg than for Sc. Moreover, the rRNA content of Hg cells, conversely to Sc cells, remained almost unchanged after boiling, which showed that rRNA stability is species-dependent.

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

    PubMed

    Zhao, Xiangdong; Procopio, Susanne; Becker, Thomas

    2015-12-01

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

  4. Fermentation alcohol from upstate New York cheese whey permeate: a technical/economic analysis

    SciTech Connect

    Not Available

    1981-08-01

    The results of a venture analysis study are presented, involving building a freestanding alcohol fermentation plant utilizing whey permeate from the six major cheese producers in upstate New York. Alternative Concepts for Energy, ACE, jointly owned by three New England distributors of gasoline and other fuels, would produce the alcohol for use as a gasoline additive. The distillers dried solubles (DDS) resulting as a by-product would be sold primarily to local mills for blending into feed for the dairy, poultry and pet markets.

  5. Decreased production of higher alcohols by Saccharomyces cerevisiae for Chinese rice wine fermentation by deletion of Bat aminotransferases.

    PubMed

    Zhang, Cui-Ying; Qi, Ya-Nan; Ma, Hong-Xia; Li, Wei; Dai, Long-Hai; Xiao, Dong-Guang

    2015-04-01

    An appropriate level of higher alcohols produced by yeast during the fermentation is one of the most important factors influencing Chinese rice wine quality. In this study, BAT1 and BAT2 single- and double-gene-deletion mutant strains were constructed from an industrial yeast strain RY1 to decrease higher alcohols during Chinese rice wine fermentation. The results showed that the BAT2 single-gene-deletion mutant strain produced best improvement in the production of higher alcohols while remaining showed normal growth and fermentation characteristics. Furthermore, a BAT2 single-gene-deletion diploid engineered strain RY1-Δbat2 was constructed and produced low levels of isobutanol and isoamylol (isoamyl alcohol and active amyl alcohol) in simulated fermentation of Chinese rice wine, 92.40 and 303.31 mg/L, respectively, which were 33.00 and 14.20 % lower than those of the parental strain RY1. The differences in fermentation performance between RY1-Δbat2 and RY1 were minor. Therefore, construction of this yeast strain is important in future development in Chinese wine industry and provides insights on generating yeast strains for other fermented alcoholic beverages.

  6. The quantitative analysis of thiamin and riboflavin and their respective vitamers in fermented alcoholic beverages.

    PubMed

    Hucker, Barry; Wakeling, Lara; Vriesekoop, Frank

    2011-12-14

    This research aimed to develop a simple and effective method for analyzing thiamin (B(1)), riboflavin (B(2)) and their respective vitamers by high performance liquid chromatography (HPLC) in fermented alcoholic beverages. The method developed here employs a phosphate buffer/methanol gradient elution on a single reverse phase column, coupled with independent fluorescent detection regimes. It also employs a precolumn derivatization to convert thiamin to thiochrome via an alkaline potassium ferricyanide solution. The method described here allowed a spike recovery of better than 97%, with a typical linear detection range (R(2) ≥ 0.9997) between ≤ 5 and ≥ 500 μg/L for all vitamers studied. Lager style beers were found to contain significantly (p < 0.001) less thiamin than other tested styles of beers (lager, 35.7 μg/L; ale, 88.3 μg/L; stout/porters, 104.4 μg/L; wheat beers, 130.7 μg/L), which may be due to the raw material and extensive processing that occurs for this style. There was no statistical difference (p = 0.608) between the riboflavin content of each beer style. Furthermore, wines and ciders contain less thiamin and riboflavin than beer, which is also likely to be due to the base materials used and the differences in processing steps to produce these beverages. PMID:22087742

  7. Persistence of fermentative process to phenolic toxicity in groundwater.

    PubMed

    Wu, Youxian; Lerner, David N; Banwart, Steven A; Thornton, Steven F; Pickup, Roger W

    2006-01-01

    The fermentation process is an important component in the biodegradation of organic compounds in natural and contaminated systems. Comparing with terminal electron-accepting processes (TEAPs), however, research on fermentation processes has to some extent been ignored in the past decades, particularly on the persistence of fermentation process in the presence of toxic organic pollutants. Both field and laboratory studies, presented here, showed that microbial processes in a groundwater-based system exhibited a differential inhibitory response to toxicity of phenolic compounds from coal tar distillation, thus resulting in the accumulation of volatile fatty acids (VFAs) and hydrogen. This indicated that fermentation processes could be more resistant to phenol toxicity than the subsequent TEAPs such as methanogenesis and sulfate reduction, thus providing us with more options for enhancing bioremediation processes.

  8. Engineering of Saccharomyces cerevisiae for efficient anaerobic alcoholic fermentation of L-arabinose.

    PubMed

    Wisselink, H Wouter; Toirkens, Maurice J; del Rosario Franco Berriel, M; Winkler, Aaron A; van Dijken, Johannes P; Pronk, Jack T; van Maris, Antonius J A

    2007-08-01

    For cost-effective and efficient ethanol production from lignocellulosic fractions of plant biomass, the conversion of not only major constituents, such as glucose and xylose, but also less predominant sugars, such as l-arabinose, is required. Wild-type strains of Saccharomyces cerevisiae, the organism used in industrial ethanol production, cannot ferment xylose and arabinose. Although metabolic and evolutionary engineering has enabled the efficient alcoholic fermentation of xylose under anaerobic conditions, the conversion of l-arabinose into ethanol by engineered S. cerevisiae strains has previously been demonstrated only under oxygen-limited conditions. This study reports the first case of fast and efficient anaerobic alcoholic fermentation of l-arabinose by an engineered S. cerevisiae strain. This fermentation was achieved by combining the expression of the structural genes for the l-arabinose utilization pathway of Lactobacillus plantarum, the overexpression of the S. cerevisiae genes encoding the enzymes of the nonoxidative pentose phosphate pathway, and extensive evolutionary engineering. The resulting S. cerevisiae strain exhibited high rates of arabinose consumption (0.70 g h(-1) g [dry weight](-1)) and ethanol production (0.29 g h(-1) g [dry weight](-1)) and a high ethanol yield (0.43 g g(-1)) during anaerobic growth on l-arabinose as the sole carbon source. In addition, efficient ethanol production from sugar mixtures containing glucose and arabinose, which is crucial for application in industrial ethanol production, was achieved.

  9. Regulation of alcohol fermentation by Escherichia coli. Progress report, July 1989--June 1990

    SciTech Connect

    Clark, D.P.

    1990-12-31

    The purpose of this project is to elucidate the way in which the synthesis of ethanol and related fermentation products are regulated in the facultative anaerobe Escherichia coli. We are also investigating the control of other genes required for anaerobic growth. We have isolated both structural and regulatory mutations affecting the expression of alcohol dehydrogenase, the enzyme responsible for the final step in alcohol synthesis. Some of these regulatory mutations also affect other anaerobically induced genes. The adh gene has been cloned and sequenced. The ADH protein is one of the largest highly expressed proteins in E. coli and requires approximately 2700bp of DNA for its coding sequence. We have also isolated mutations affecting the fermentative lactate dehydrogenase and have recently cloned the ldh gene. In consequence it is now possible to construct E. coli strains defective in the production of any one or more of their normal fermentation products (i.e. formate, acetate, lactate, ethanol and succinate). The factors affecting ratio of fermentation products are being investigated by in vivo NMR spectroscopy.

  10. Degradation of aflatoxin B1 during the fermentation of alcoholic beverages.

    PubMed

    Inoue, Tomonori; Nagatomi, Yasushi; Uyama, Atsuo; Mochizuki, Naoki

    2013-07-01

    Aflatoxin B1 (AFB1) is a contaminant of grain and fruit and has one of the highest levels of carcinogenicity of any natural toxin. AFB1 and the fungi that produce it can also contaminate the raw materials used for beer and wine manufacture, such as corn and grapes. Therefore, brewers must ensure strict monitoring to reduce the risk of contamination. In this study, the fate of AFB1 during the fermentation process was investigated using laboratory-scale bottom and top beer fermentation and wine fermentation. During fermentation, cool wort beer samples and wine must samples were artificially spiked with AFB1 and the levels of AFB1 remaining after fermentation were analyzed. AFB1 levels were unchanged during both types of fermentation used for beer but were reduced to 30% of their initial concentration in wine. Differential analysis of the spiked and unspiked wine samples showed that the degradation compound was AFB2a, a hydrated derivative of AFB1. Thus, the results showed that the risk of AFB1 carryover was still present for both types of beer fermentation but was reduced in the case of wine fermentation because of hydration. PMID:23812408

  11. Degradation of Aflatoxin B1 during the Fermentation of Alcoholic Beverages

    PubMed Central

    Inoue, Tomonori; Nagatomi, Yasushi; Uyama, Atsuo; Mochizuki, Naoki

    2013-01-01

    Aflatoxin B1 (AFB1) is a contaminant of grain and fruit and has one of the highest levels of carcinogenicity of any natural toxin. AFB1 and the fungi that produce it can also contaminate the raw materials used for beer and wine manufacture, such as corn and grapes. Therefore, brewers must ensure strict monitoring to reduce the risk of contamination. In this study, the fate of AFB1 during the fermentation process was investigated using laboratory-scale bottom and top beer fermentation and wine fermentation. During fermentation, cool wort beer samples and wine must samples were artificially spiked with AFB1 and the levels of AFB1 remaining after fermentation were analyzed. AFB1 levels were unchanged during both types of fermentation used for beer but were reduced to 30% of their initial concentration in wine. Differential analysis of the spiked and unspiked wine samples showed that the degradation compound was AFB2a, a hydrated derivative of AFB1. Thus, the results showed that the risk of AFB1 carryover was still present for both types of beer fermentation but was reduced in the case of wine fermentation because of hydration. PMID:23812408

  12. Degradation of aflatoxin B1 during the fermentation of alcoholic beverages.

    PubMed

    Inoue, Tomonori; Nagatomi, Yasushi; Uyama, Atsuo; Mochizuki, Naoki

    2013-06-28

    Aflatoxin B1 (AFB1) is a contaminant of grain and fruit and has one of the highest levels of carcinogenicity of any natural toxin. AFB1 and the fungi that produce it can also contaminate the raw materials used for beer and wine manufacture, such as corn and grapes. Therefore, brewers must ensure strict monitoring to reduce the risk of contamination. In this study, the fate of AFB1 during the fermentation process was investigated using laboratory-scale bottom and top beer fermentation and wine fermentation. During fermentation, cool wort beer samples and wine must samples were artificially spiked with AFB1 and the levels of AFB1 remaining after fermentation were analyzed. AFB1 levels were unchanged during both types of fermentation used for beer but were reduced to 30% of their initial concentration in wine. Differential analysis of the spiked and unspiked wine samples showed that the degradation compound was AFB2a, a hydrated derivative of AFB1. Thus, the results showed that the risk of AFB1 carryover was still present for both types of beer fermentation but was reduced in the case of wine fermentation because of hydration.

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

    PubMed

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

    2014-08-19

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

  14. Alcohol from membrane processed concentrated cheese whey

    SciTech Connect

    Rajagopalan, K.; Kosikowskik, F.V.

    1982-01-01

    A fermentable whey substrate in the form of a high solids permeate was obtained by reconstituting spray-dried whey powder to 36% total solids followed by ultrafiltration to separate the protein. The high solids permeate was demineralized to permit rapid yeast growth. The final permeate with 24% lactose and at pH 4.8 gave high yields of EtOH rapidly upon inoculation with lactose-fermenting yeasts. One yeast species, Kluyveromyces fragilis NRRL Y 2415, yielded 108.8 g of EtOH/L, giving 84.3% of the theoretical maximum. Batch EtOH productivity was 3.2 g/L/h. The cost analysis of the ultrafiltration-fermentation process is highly favorable, if evaporation instead of the widely used reverse osmosis is employed for preconcentration of whey.

  15. Process for the synthesis of unsaturated alcohols

    DOEpatents

    Maughon, Bob R.; Burdett, Kenneth A.; Lysenko, Zenon

    2007-02-13

    A process of preparing an unsaturated alcohol (olefin alcohol), such as, a homo-allylic mono-alcohol or homo-allylic polyol, involving protecting a hydroxy-substituted unsaturated fatty acid or fatty acid ester, such as methyl ricinoleate, derived from a seed oil, to form a hydroxy-protected unsaturated fatty acid or fatty acid ester; homo-metathesizing or cross-metathesizing the hydroxy-protected unsaturated fatty acid or fatty acid ester to produce a product mixture containing a hydroxy-protected unsaturated metathesis product; and deprotecting the hydroxy-protected unsaturated metathesis product under conditions sufficient to prepare the unsaturated alcohol. Preferably, methyl ricinoleate is converted by cross-metathesis or homo-metathesis into the homo-allylic mono-alcohol 1-decene-4-ol or the homo-allylic polyol 9-octadecene-7,12-diol, respectively.

  16. Synthesis gas to alcohols process

    SciTech Connect

    Prada-Silva, G.; Patel, J.A.; Bhattacharya, A.K.

    1988-10-04

    This patent describes a method of preparing a mixture of lower aliphatic alcohols which comprises reacting carbon monoxide and hydrogen in the presence of a sulfide-containing heavy metal catalyst under carbon monoxide-hydrogenation conditions. The catalyst consists of: (1) at least one sulfided heavy metal element selected from the group consisting of molybdenum; tungsten, and rhenium, (2) a sulfided heavy metal element form the group consisting of cobalt, iron, and nickel, (3) a promoter comprising an alkali or alkaline earth element in free or combined form, and optionally, (4) a support, the improvement which comprises improving the selectivity to the alcohols by treating the sulfided heavy metal elements with a nitrogen-containing base prior to treatment with the promoter, the nitrogen-containing base being selected from the group consisting of urea, dimethylolurea, cyanuric acid, melamine, melam, melem, and melon.

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

    NASA Astrophysics Data System (ADS)

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

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

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

    NASA Astrophysics Data System (ADS)

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

    2015-09-01

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

  19. Yeasts Diversity in Fermented Foods and Beverages

    NASA Astrophysics Data System (ADS)

    Tamang, Jyoti Prakash; Fleet, Graham H.

    People across the world have learnt to culture and use the essential microorganisms for production of fermented foods and alcoholic beverages. A fermented food is produced either spontaneously or by adding mixed/pure starter culture(s). Yeasts are among the essential functional microorganisms encountered in many fermented foods, and are commercially used in production of baker's yeast, breads, wine, beer, cheese, etc. In Asia, moulds are predominant followed by amylolytic and alcohol-producing yeasts in the fermentation processes, whereas in Africa, Europe, Australia and America, fermented products are prepared exclusively using bacteria or bacteria-yeasts mixed cultures. This chapter would focus on the varieties of fermented foods and alcoholic beverages produced by yeasts, their microbiology and role in food fermentation, widely used commercial starters (pilot production, molecular aspects), production technology of some common commercial fermented foods and alcoholic beverages, toxicity and food safety using yeasts cultures and socio-economy

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

    PubMed

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

    2009-05-01

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

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

    PubMed

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

    2009-05-01

    The effect of yeast strain, the agave age and the cultivation field location of agave were evaluated using kinetic parameters and volatile compound production in the tequila fermentation process. Fermentations were carried out with Agave juice obtained from two cultivation fields (CF1 and CF2), as well as two ages (4 and 8 years) and two Saccharomyces cerevisiae yeast strains (GU3 and AR5) isolated from tequila fermentation must. Sugar consumption and ethanol production varied as a function of cultivation field and agave age. The production of ethyl acetate, 1-propanol, isobutanol and amyl alcohols were influenced in varying degrees by yeast strain, agave age and cultivation field. Methanol production was only affected by the agave age and 2-phenylethanol was influenced only by yeast strain. This work showed that the use of younger Agave tequilana for tequila fermentation resulted in differences in sugar consumption, ethanol and volatile compounds production at the end of fermentation, which could affect the sensory quality of the final product. PMID:19238469

  2. Alternative non-chromatographic method for alcohols determination in Clostridium acetobutylicum fermentations.

    PubMed

    Noriega-Medrano, Laura J; Vega-Estrada, Jesús; Ortega-López, Jaime; Ruiz-Medrano, Roberto; Cristiani-Urbina, Eliseo; Montes-Horcasitas, Maria Del Carmen

    2016-07-01

    An economic, simple, quantitative, and non-chromatographic method for the determination of alcohols using microdiffusion principle has been adapted and validated for acetone-butanol-ethanol (ABE) fermentation samples. This method, based on alcohols oxidation using potassium dichromate in acid medium, and detection by spectrophotometry, was evaluated varying, both, temperature (35°C, 45°C, and 55°C) and reaction time (0 to 125min). With a sample analysis time of 90min at 45°C, a limit of detection (LOD), and a limit of quantification (LOQ) of 0.10, and 0.40g/L, respectively. The proposed method has been successfully applied to determine butanol and ethanol concentrations in ABE fermentation samples with the advantage that multiple samples can be analyzed simultaneously. The measurements obtained with the proposed method were in good agreement with those obtained with the Gas Chromatography Method (GCM). This proposed method is useful for routine analysis of alcohols and screening samples in laboratories and industries. PMID:27155258

  3. Alcohol fermentation of sweet potato. 1. Acid hydrolysis and factors involved

    SciTech Connect

    Azhar, A.; Hamdy, M.K.

    1981-04-01

    Factors affecting acid hydrolysis of sweet potato powder (SPP) to fermentable sugars were examined. These include HCl concentration, temperature, time, and levels of SPP. Maximum reducing sugar, reported as dextrose equivalent (DE), was detected after 24 min hydrolysis (1% SPP) in 0.034N HCl heated at 154 degrees celcius. These samples also had 3.43% hydroxymethylfurfural (HMF) based on dry weight. A high level of HMF (9.2%) was detected in 1% SPP heated at 154 degrees C in 0.10N HCl for 18 min. The lowest concentration of HMF formed (1.8%), at maximal DE of 61%, was established in samples containing 5% SPP and heated at 154 degrees C in 0.034N HCl for 48 min. Aqueous extracts of uncured SPP, examined by HPLC, contained glucose, fructose and sucrose, butdegreaded SPP had only glucose and fructose. Products of degraded SPP, under appropriate conditions, could be used for alcohol fermentation. (Refs. 18).

  4. Online estimation of assimilable nitrogen by electrical conductivity measurement during alcoholic fermentation in enological conditions.

    PubMed

    Colombié, Sophie; Latrille, Eric; Sablayrolles, Jean-Marie

    2007-03-01

    The monitoring of alcoholic fermentation under enological conditions is currently poor due to the lack of sensors for online measurements. Such monitoring is currently limited to the measurement of CO(2) production or changes in density. In this study, we determined the potential value of measuring electrical conductivity. We showed that this measurement is related to the assimilation of nitrogen, which is typically the limiting nutrient, and directly correlated to ammoniacal nitrogen assimilation at any percentage of ammoniacal nitrogen in the medium. We also used electrical conductivity for the very precise monitoring of the kinetics of nitrogen assimilation after the addition of a pulse of diammonium hydrogen phosphate (DAP) during fermentation. The impact of initial conditions (e.g., must composition, grape variety, pH) remains unclear, but the robustness, precision and low price of the sensor used justify further studies of the potential value of measuring electrical conductivity on the pilot and industrial scales. PMID:17434425

  5. Biotechnological process for obtaining new fermented products from cashew apple fruit by Saccharomyces cerevisiae strains.

    PubMed

    Araújo, Suzane Macêdo; Silva, Cristina Ferraz; Moreira, Jane Jesus Silveira; Narain, Narendra; Souza, Roberto Rodrigues

    2011-09-01

    In Brazil, the use of cashew apple (Anacardium occidentale L.) to obtain new products by biotechnological process represents an important alternative to avoid wastage of a large quantity of this fruit, which reaches about 85% of the annual production of 1 million tons. This work focuses on the development of an alcoholic product obtained by the fermentation of cashew apple juice. The inoculation with two different strains of yeast Saccharomyces cerevisiae viz. SCP and SCT, were standardized to a concentration of 10(7 )cells ml(-1). Each inoculum was added to 1,500 ml of cashew must. Fermentation was performed at 28 ± 3°C and aliquots were withdrawn every 24 h to monitor soluble sugar concentrations, pH, and dry matter contents. The volatile compounds in fermented products were analyzed using the gas chromatography/mass spectrometry (GC/MS) system. After 6 days, the fermentation process was completed, cells removed by filtration and centrifugation, and the products were stabilized under refrigeration for a period of 20 days. The stabilized products were stored in glass bottles and pasteurized at 60 ± 5°C/30 min. Both fermented products contained ethanol concentration above 6% (v v(-1)) while methanol was not detected and total acidity was below 90 mEq l(-1), representing a pH of 3.8-3.9. The volatile compounds were characterized by the presence of aldehyde (butyl aldehyde diethyl acetal, 2,4-dimethyl-hepta-2,4-dienal, and 2-methyl-2-pentenal) and ester (ethyl α-methylbutyrate) representing fruity aroma. The strain SCT was found to be better and efficient and this produced 10% more alcohol over that of strain SCP.

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

    PubMed

    Mikulski, D; Kłosowski, G; Rolbiecka, A

    2014-10-01

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

  7. Water reuse in the L-lysine fermentation process.

    PubMed

    Hsiao, T Y; Glatz, C E

    1996-02-01

    L-Lysine is produced commercially by fermentation. As is typical for fermentation processes, a large amount of liquid waste is generated. To minimize the waste, which is mostly the broth effluent from the cation exchange column used for l-lysine recovery, we investigated a strategy of recycling a large fraction of this broth effluent to the subsequent fermentation. This was done on a labscale process with Corynebacterium glutamicum ATCC 21253 as the l-lysine-producing organism. Broth effluent from a fermentation in a defined medium was able to replace 75% of the water for the subsequent batch; this recycle ratio was maintained for three sequential batches without affecting cell mass and l-lysine production. Broth effluent was recycled at 50% recycle ratio in a fermentation in a complex medium containing beet molasses. The first recycle batch had an 8% lower final l-lysine level, but 8% higher maximum cell mass. In addition to reducing the volume of liquid waste, this recycle strategy has the additional advantage of utilizing the ammonium desorbed from the ion-exchange column as a nitrogen source in the recycle fermentation. The major problem of recycling the effluent from the complex medium was in the cation-exchange operation, where column capacity was 17% lower for the recycle batch. The loss of column capacity probably results from the buildup of cations competing with l-lysine for binding. (c) 1996 John Wiley & Sons, Inc.

  8. Survival rate of wine-related yeasts during alcoholic fermentation assessed by direct live/dead staining combined with fluorescence in situ hybridization.

    PubMed

    Branco, Patrícia; Monteiro, Margarida; Moura, Patrícia; Albergaria, Helena

    2012-08-01

    Real-time detection of microorganisms involved in complex microbial process, such as wine fermentations, and evaluation of their physiological state is crucial to predict whether or not those microbial species will be able to impact the final product. In the present work we used a direct live/dead staining (LDS) procedure combined with fluorescence in situ hybridization (FISH) to simultaneously assess the identity and viability of Saccharomyces cerevisiae (Sc) and Hanseniaspora guilliermondii (Hg) during fermentations performed with single and mixed cultures. The population evolution of both yeasts was determined by plating and by LDS combined with species-specific FISH-probes labeled with Fluorescein. Since the FISH method involves the permeabilization of the cell membrane prior to hybridization and that it may influence the free diffusion of PI in and out of the cells, we optimized the concentration of this dye (0.5 μg of PI per 10(6) cells) for minimal diffusion (less than 2%). Fluorescent cells were enumerated by hemocytometry and flow cytometry. Results showed that the survival rate of Sc during mixed cultures was high throughout the entire process (60% of viable cells at the 9th day), while Hg began to die off at the 2nd day, exhibited 98% of dead cells at the 3rd day (45 g/l of ethanol) and became completely unculturable at the 4th day. However, under single culture fermentation the survival rate and culturability of Hg decreased at a much slower pace, exhibiting at the 7th day (67 g/l of ethanol) 8.7×10(4) CFU/ml and 85% of dead cells. Thus, our work demonstrated that the LDS-FISH method is able to simultaneously assess the viability and identity of these wine-related yeast species during alcoholic fermentation in a fast and reliable way. In order to validate PI-staining as a viability marker during alcoholic fermentation, we evaluated the effect of ethanol on the membrane permeability of Sc and Hg cells, as well as their capacity to recover membrane

  9. Purification process for succinic acid produced by fermentation

    SciTech Connect

    Glassner, D.A.; Elankovan, P.; Beacom, D.R.

    1995-12-31

    Succinic acid is a versatile four-carbon dicarboxylic acid. It can be used commercially as an intermediate chemical for the manufacture of 1,4-butanediol, maleic anhydride, and many other chemicals. Succinic acid can be produced by the fermentation of carbohydrates. A complete process for the production and purification of succinic acid from carbohydrates has been developed. The process includes fermentation, desalting electrodialysis, water-splitting electrodialysis, and crystallization to produce a pure crystalline succinic acid. This article will present experimental work performed in the development of this process.

  10. Analysis of mixtures of fatty acids and fatty alcohols in fermentation broth.

    PubMed

    Liu, Yilan; Chen, Ting; Yang, Maohua; Wang, Caixia; Huo, Weiyan; Yan, Daojiang; Chen, Jinjin; Zhou, Jiemin; Xing, Jianmin

    2014-01-01

    Microbial production of fatty acids and fatty alcohols has attracted increasing concerns because of energy crisis and environmental impact of fossil fuels. Therefore, simple and efficient methods for the extraction and quantification of these compounds become necessary. In this study, a high-performance liquid chromatography-refractive index detection (HPLC-RID) method was developed for the simultaneous quantification of fatty acids and fatty alcohols in these samples. The optimum chromatographic conditions are C18 column eluted with methanol:water:acetic acid (90:9.9:0.1, v/v/v); column temperature, 26°C; flow rate, 1.0mL/min. Calibration curves of all selected analytes showed good linearity (r(2)≥0.9989). The intra-day and inter-day relative standard deviations (RSDs) of the 10 compounds were less than 4.46% and 5.38%, respectively, which indicated that the method had good repeatability and precision. Besides, a method for simultaneous extraction of fatty acids and fatty alcohols from fermentation broth was optimized by orthogonal design. The optimal extraction conditions were as follows: solvent, ethyl acetate; solvent to sample ratio, 0.5:1; rotation speed, 2min at 260rpm; extraction temperature, 10°C. This study provides simple and fast methods to simultaneously extract and quantify fatty acids and fatty alcohols for the first time. It will be useful for the study of microbial production of these products.

  11. Microbial fuel cell treatment of ethanol fermentation process water

    SciTech Connect

    Borole, Abhijeet P.

    2012-06-05

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

  12. Homologation process making higher alcohols

    DOEpatents

    Leung, Tak W.; Dombek, Bernard D.

    1990-01-01

    A liquid phase process for the manufacture of C.sub.2+ alkanols by the reaction of hydrogen with carbon monoxide in the presence of a catalyst containing ruthenium, cobalt, a halide-containing compound, and an aromatic compound substituted in adjacent ring positions by nitrogen atoms. The process embraces the use of rhodium as an additive to the catalyst system.

  13. Two mitochondrial alcohol dehydrogenase activities of Kluyveromyces lactis are differently expressed during respiration and fermentation.

    PubMed

    Saliola, M; Falcone, C

    1995-12-20

    The lactose-utilizing yeast Kluyveromyces lactis is an essentially aerobic organism in which both respiration and fermentation can coexist depending on the sugar concentration. Despite a low fermentative capacity as compared to Saccharomyces cerevisiae, four structural genes encoding alcohol dehydrogenase (ADH) activities are present in this yeast. Two of these activities, namely K1ADH III and K1ADH IV, are located within mitochondria and their presence is dependent on the carbon sources in the medium. In this paper we demonstrate by transcription and activity analysis that KlADH3 is expressed in the presence of low glucose concentrations and in the presence of respiratory carbon sources other than ethanol. Indeed ethanol acts as a strong repressor of this gene. On the other hand, KlADH4 is induced by the presence of ethanol and not by other respiratory carbon sources. We also demonstrate that the presence of KLADH III and KLADH IV in K. lactis cells is dependent on glucose concentration, glucose uptake and the amount of ethanol produced. As a consequence, these activities can be used as markers for the onset of respiratory and fermentative metabolism in this yeast.

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

    PubMed

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

    2016-11-01

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

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

    PubMed

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

    2016-11-01

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

  16. The Interaction between Saccharomyces cerevisiae and Non-Saccharomyces Yeast during Alcoholic Fermentation Is Species and Strain Specific.

    PubMed

    Wang, Chunxiao; Mas, Albert; Esteve-Zarzoso, Braulio

    2016-01-01

    The present study analyzes the lack of culturability of different non-Saccharomyces strains due to interaction with Saccharomyces cerevisiae during alcoholic fermentation. Interaction was followed in mixed fermentations with 1:1 inoculation of S. cerevisiae and ten non-Saccharomyces strains. Starmerella bacillaris, and Torulaspora delbrueckii indicated longer coexistence in mixed fermentations compared with Hanseniaspora uvarum and Metschnikowia pulcherrima. Strain differences in culturability and nutrient consumption (glucose, alanine, ammonium, arginine, or glutamine) were found within each species in mixed fermentation with S. cerevisiae. The interaction was further analyzed using cell-free supernatant from S. cerevisiae and synthetic media mimicking both single fermentations with S. cerevisiae and using mixed fermentations with the corresponding non-Saccharomyces species. Cell-free S. cerevisiae supernatants induced faster culturability loss than synthetic media corresponding to the same fermentation stage. This demonstrated that some metabolites produced by S. cerevisiae played the main role in the decreased culturability of the other non-Saccharomyces yeasts. However, changes in the concentrations of main metabolites had also an effect. Culturability differences were observed among species and strains in culture assays and thus showed distinct tolerance to S. cerevisiae metabolites and fermentation environment. Viability kit and recovery analyses on non-culturable cells verified the existence of viable but not-culturable status. These findings are discussed in the context of interaction between non-Saccharomyces and S. cerevisiae.

  17. The Interaction between Saccharomyces cerevisiae and Non-Saccharomyces Yeast during Alcoholic Fermentation Is Species and Strain Specific

    PubMed Central

    Wang, Chunxiao; Mas, Albert; Esteve-Zarzoso, Braulio

    2016-01-01

    The present study analyzes the lack of culturability of different non-Saccharomyces strains due to interaction with Saccharomyces cerevisiae during alcoholic fermentation. Interaction was followed in mixed fermentations with 1:1 inoculation of S. cerevisiae and ten non-Saccharomyces strains. Starmerella bacillaris, and Torulaspora delbrueckii indicated longer coexistence in mixed fermentations compared with Hanseniaspora uvarum and Metschnikowia pulcherrima. Strain differences in culturability and nutrient consumption (glucose, alanine, ammonium, arginine, or glutamine) were found within each species in mixed fermentation with S. cerevisiae. The interaction was further analyzed using cell-free supernatant from S. cerevisiae and synthetic media mimicking both single fermentations with S. cerevisiae and using mixed fermentations with the corresponding non-Saccharomyces species. Cell-free S. cerevisiae supernatants induced faster culturability loss than synthetic media corresponding to the same fermentation stage. This demonstrated that some metabolites produced by S. cerevisiae played the main role in the decreased culturability of the other non-Saccharomyces yeasts. However, changes in the concentrations of main metabolites had also an effect. Culturability differences were observed among species and strains in culture assays and thus showed distinct tolerance to S. cerevisiae metabolites and fermentation environment. Viability kit and recovery analyses on non-culturable cells verified the existence of viable but not-culturable status. These findings are discussed in the context of interaction between non-Saccharomyces and S. cerevisiae. PMID:27148191

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

    PubMed

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

    2013-11-01

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

  19. Identification of yeasts during alcoholic fermentation of tchapalo, a traditional sorghum beer from Côte d'Ivoire.

    PubMed

    N'guessan, Kouadio Florent; Brou, Kouakou; Jacques, Noémie; Casaregola, Serge; Dje, Koffi Marcellin

    2011-05-01

    This study investigated the diversity and dynamics of yeasts involved in alcoholic fermentation of a traditional sorghum beer from Côte d'Ivoire, tchapalo. A total of 240 yeast strains were isolated from fermenting sorghum wort inoculated with dry yeast from two geographic regions of Côte d'Ivoire (Abidjan and Bondoukou). Initial molecular identification to the species level was carried out using RFLP of PCR-amplified internal transcribed spacers of rDNA (ITS1-5.8S-ITS2). Ten different profiles were obtained from the restriction of PCR products with the three endonucleases HaeIII, CfoI and HinfI. Sequence analysis of the D1/D2 domain of the 26S rDNA and the ACT1 gene allowed us to assign these groups to six different species: Saccharomyces cerevisiae-like, Candida tropicalis, Pichia kudriavzevii, Pichia kluyveri, Kodamaea ohmeri and Meyerozyma caribbica. The most frequent species associated with tchapalo fermentation was S. cerevisiae-like (87.36%), followed by C. tropicalis (5.45%) and M. caribbica (2.71%). S. cerevisiae-like strains were diploid heterozygotes and exhibited three to four nucleotides divergence from the type strain in the D1/D2 domain and several indels in the more discriminant sequence of the intron of the ACT1 gene. During the process, the yeast species isolated and their frequencies varied according to the geographic origin of the dry yeast. The occurrence of some species was sporadic and only two non-Saccharomyces species were found in the final product. PMID:21318423

  20. Sterilization of fermentation vessels by ethanol/water mixtures

    DOEpatents

    Wyman, C.E.

    1999-02-09

    A method is described for sterilizing process fermentation vessels with a concentrated alcohol and water mixture integrated in a fuel alcohol or other alcohol production facility. Hot, concentrated alcohol is drawn from a distillation or other purification stage and sprayed into the empty fermentation vessels. This sterilizing alcohol/water mixture should be of a sufficient concentration, preferably higher than 12% alcohol by volume, to be toxic to undesirable microorganisms. Following sterilization, this sterilizing alcohol/water mixture can be recovered back into the same distillation or other purification stage from which it was withdrawn. The process of this invention has its best application in, but is not limited to, batch fermentation processes, wherein the fermentation vessels must be emptied, cleaned, and sterilized following completion of each batch fermentation process. 2 figs.

  1. Sterilization of fermentation vessels by ethanol/water mixtures

    DOEpatents

    Wyman, Charles E.

    1999-02-09

    A method for sterilizing process fermentation vessels with a concentrated alcohol and water mixture integrated in a fuel alcohol or other alcohol production facility. Hot, concentrated alcohol is drawn from a distillation or other purification stage and sprayed into the empty fermentation vessels. This sterilizing alcohol/water mixture should be of a sufficient concentration, preferably higher than 12% alcohol by volume, to be toxic to undesirable microorganisms. Following sterilization, this sterilizing alcohol/water mixture can be recovered back into the same distillation or other purification stage from which it was withdrawn. The process of this invention has its best application in, but is not limited to, batch fermentation processes, wherein the fermentation vessels must be emptied, cleaned, and sterilized following completion of each batch fermentation process.

  2. Sterilization of fermentation vessels by ethanol/water mixtures

    SciTech Connect

    Wyman, C.E.

    1991-03-20

    This invention is comprised of a method for sterilizing process fermentation vessels with a concentrated alcohol and water mixture integrated in a fuel alcohol or other alcohol production facility. Hot, concentrated alcohol is drawn from a distillation or other purification stage and sprayed into the empty fermentation vessels. This sterilizing alcohol/water mixture should be of a sufficient concentration, preferably higher than 12% alcohol by volume, to be toxic to undesirable microorganisms. Following sterilization, this sterilizing alcohol/water mixture can be recovered back into the same distillation or other purification stage from which it was withdrawn. The process of this invention has its best application in, but is not limited to, batch fermentation processes, wherein the fermentation vessels must be emptied, cleaned, and sterilized following completion of each batch fermentation process.

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

    SciTech Connect

    Jeor, Jeffery D. St.; Reed, David W.; Daubaras, Dayna L.; Thompson, Vicki S.

    2015-08-01

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

  4. Immobilization of Microbial Cells for Alcoholic and Malolactic Fermentation of Wine and Cider

    NASA Astrophysics Data System (ADS)

    Kourkoutas, Yiannis; Manojlović, Verica; Nedović, Viktor A.

    Wine- or cider-making is highly associated with biotechnology owing to the traditional nature of must fermentation.. Nowadays, there have been considerable developments in wine- or cider-making techniques affecting all phases of wine or cider production, but more importantly, the fermentation process. It is well-known that the transformation of grape must by microbial activity results in the production of wine, and the fermentation of apples (or sometimes pears) in the production of cider. In this process, a variety of compounds affecting the organoleptic profile of wine or cider are synthesized. It is also common sense that in wine- or cider-making, the main objective is to achieve an adequate quality of the product. The technological progress and the improved quality of the wines or ciders have been associated with the control of technical parameters. Herein, cell immobilization offers numerous advantages, such as enhanced fermentation productivity, ability for cell recycling, application of continuous configurations, enhanced cell stability and viability, and improvement of quality (Margaritis and Merchant 1984; Stewart and Russel 1986; Kourkoutas et al. 2004a).

  5. Aptitude of Saccharomyces yeasts to ferment unripe grapes harvested during cluster thinning for reducing alcohol content of wine.

    PubMed

    Bovo, Barbara; Nadai, Chiara; Vendramini, Chiara; Fernandes Lemos Junior, Wilson Josè; Carlot, Milena; Skelin, Andrea; Giacomini, Alessio; Corich, Viviana

    2016-11-01

    Among the viticultural techniques developed to obtain wine with reduced alcohol content, the use of unripe grapes with low sugar and high malic acid concentration, harvested at cluster thinning, was recently explored. So far, no studies have evaluated the fermentation performances of Saccharomyces in unripe grape musts, in terms of fermentation ability and reducing malic acid contents, to improve the quality of this low-alcohol beverage. In this work, we evaluated 24 S. cerevisiae strains isolated from Italian and Croatian vineyards with different fermentation aptitudes. Moreover, four S. paradoxus were considered, as previous works demonstrated that strains belonging to this species were able to degrade high malic acid amounts in standard musts. The industrial strain S. cerevisiae 71B was added as reference. Sugar and malic acid contents were modified in synthetic musts in order to understand the effect of their concentrations on alcoholic fermentation and malic acid degradation. S. cerevisiae fermentation performances improved when glucose concentration decreased and malic acid level increased. The conditions that simulate unripe grape must, i.e. low glucose and high malic acid content were found to enhance S. cerevisiae ability to degrade malic acid. On the contrary, S. paradoxus strains were able to degrade high amounts of malic acid only in conditions that resemble ripe grape must, i.e. high glucose and low malic acid concentration. In fermentation trials when low glucose concentrations were used, at high malic acid levels S. cerevisiae strains produced higher glycerol than at low malic acid condition. Malic acid degradation ability, tested on the best performing S. cerevisiae strains, was enhanced in fermentation trials when unripe grape must was used. PMID:27447926

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

    PubMed

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

    2015-06-01

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

  7. Adapting to alcohol: Dwarf hamster (Phodopus campbelli) ethanol consumption, sensitivity, and hoard fermentation.

    PubMed

    Lupfer, Gwen; Murphy, Eric S; Merculieff, Zoe; Radcliffe, Kori; Duddleston, Khrystyne N

    2015-06-01

    Ethanol consumption and sensitivity in many species are influenced by the frequency with which ethanol is encountered in their niches. In Experiment 1, dwarf hamsters (Phodopus campbelli) with ad libitum access to food and water consumed high amounts of unsweetened alcohol solutions. Their consumption of 15%, but not 30%, ethanol was reduced when they were fed a high-fat diet; a high carbohydrate diet did not affect ethanol consumption. In Experiment 2, intraperitoneal injections of ethanol caused significant dose-related motor impairment. Much larger doses administered orally, however, had no effect. In Experiment 3, ryegrass seeds, a common food source for wild dwarf hamsters, supported ethanol fermentation. Results of these experiments suggest that dwarf hamsters may have adapted to consume foods in which ethanol production naturally occurs.

  8. Pre-alcoholic fermentation acidification of red grape must using Lactobacillus plantarum.

    PubMed

    Onetto, Cristóbal A; Bordeu, Edmundo

    2015-12-01

    Red grape musts from overripe grapes are characterised by high pH and sugar concentration. Corrections with organic acids are commonly used to secure the alcoholic fermentation and improve the organoleptic characteristics of the wine. In this study we test an alternative biological acidification method using the ability of Lactobacillus plantarum to produce high concentrations of lactic acid. The time course of sugars, organic acids and pH were measured. Available sugars were consumed by L. plantarum producing up to 8.3 g L(-1) of lactic acid. Lactic acid changed the pH from 3.9 to 3.4 after 14 days post-inoculation without yielding a relevant concentration of acetic acid (0.34 g L(-1)).

  9. Association between modification of phenolic profiling and development of wine color during alcohol fermentation.

    PubMed

    Li, Si-Yu; Liu, Pei-Tong; Pan, Qiu-Hong; Shi, Ying; Duan, Chang-Qing

    2015-04-01

    To solve the problem of wine color instability in western China, different additives (the maceration enzymes Vinozym G and Ex-color, yeasts VR5 and Red Star, and commercial tannins) were added during alcoholic fermentation of Syrah (Vitis vinifera L.). The phenolic profile and color characteristics of wine were examined using high performance liquid chromatography mass spectrometry and CIELAB, respectively. The results showed that the combination of the enzyme Ex-color with the Red Star yeast eased the release of non-anthocyanins from grape berries into wine, whereas the use of enzyme Vinozym G and VR5 yeast enhanced the concentration of anthocyanins and achieved a higher red hue (a* value) and a lower yellow hue (b* value) in the wine. The addition of commercial tannins greatly promoted the level of gallic acid in the wine and led to a relatively higher concentration of anthocyanins. Partial least-squares regression analysis was used to find out the major phenolics, which were in close relation with color parameters; principal component analysis was used to evaluate the contribution of different winemaking techniques to wine color. The combination of these 2 analytic methods indicated that Vinozym G and VR5 yeast together with commercial tannins should be an appropriate combination to enhance the stability of wine color during alcohol fermentation, which was related to a significant increase in cyanidin-3-O-(6-O-acetyl)-glucoside, cyanidin-3-O-(6-O-coumaryl)-glucoside, trans-peonidin-3-O-(6-O-coumaryl)-glucoside, trans-malvidin-3-O-(6-O-coumaryl)-glucoside, and malvidin-3-O-(6-O-acetyl)-glucoside-pyruvic acid, all of which played an important role in stabilizing wine color.

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

    SciTech Connect

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

    2014-09-09

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

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

    DOEpatents

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

    2011-05-10

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

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

    DOEpatents

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

    2016-08-30

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

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

    DOEpatents

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

    2007-06-19

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

  14. Alcohol fermentation of sweet potato - 1. Acid hydrolysis and factors involved

    SciTech Connect

    Azhar, A.; Hamdy, M.K.

    1981-04-01

    Factors affecting acid hydrolysis of sweet potato powder (SPP) to fermentable sugars were examined. These include HCl concentration, temperature, time, and levels of SPP. Maximum reducing sugar, reported as dextrose equivalent (DE), was detected after 24 min hydrolysis (1% SPP) in 0.034N HCl heated at 154/degree/C. These samples also had 3.43% hydroxymethylfurfural (HMF) based on dry weight. A high level of HMF (9.2%) was detected in 1% SPP heated at 154/degree/C in 0.10N HCl for 18 min. The lowest concentration of HMF formed (1.8%), at maximal DE of 61%, was established in samples containing 5% SPP and heated at 154/degree/C in 0.034N HCl for 48 min. Aqueous extracts of uncured SPP, examined by High Performance Liquid Chromatography, contained glucose, fructose and sucrose, but degraded SPP had only glucose and fructose. Products of degraded SPP, Under appropriate conditions, could be used for alcohol fermentation. 18 refs.

  15. Transformation of chemical constituents of lychee wine by simultaneous alcoholic and malolactic fermentations.

    PubMed

    Chen, Dai; Liu, Shao-Quan

    2016-04-01

    This work examined for the first time the impact of malolactic fermentation (MLF) on the chemical constituents of lychee wine. Oenococcus oeni Viniflora Oenos (MLF inducer) and Saccharomyces cerevisiae MERIT.ferm were co-inoculated into lychee juice to induce simultaneous alcoholic fermentation (AF) and MLF. MLF did not affect sugar utilisation and ethanol production statistically (8.54% v/v for MLF and 9.27% v/v for AF). However, MLF resulted in dramatic degradation of malic and citric acids with concomitant increases of lactic acid, ethyl lactate and pH. The final concentrations of acetic and succinic acids between AF and MLF wines had no significant difference. The MLF wine contained significantly higher amounts of amino acids than the AF wine. More importantly, MLF significantly elevated the levels of potent aroma-active compounds including isoamyl acetate, linalool, geraniol and cis-rose oxide (to levels above or near respective detection thresholds), suggesting that MLF is an effective way of retaining the original lychee flavour. PMID:26593581

  16. Transformation of chemical constituents of lychee wine by simultaneous alcoholic and malolactic fermentations.

    PubMed

    Chen, Dai; Liu, Shao-Quan

    2016-04-01

    This work examined for the first time the impact of malolactic fermentation (MLF) on the chemical constituents of lychee wine. Oenococcus oeni Viniflora Oenos (MLF inducer) and Saccharomyces cerevisiae MERIT.ferm were co-inoculated into lychee juice to induce simultaneous alcoholic fermentation (AF) and MLF. MLF did not affect sugar utilisation and ethanol production statistically (8.54% v/v for MLF and 9.27% v/v for AF). However, MLF resulted in dramatic degradation of malic and citric acids with concomitant increases of lactic acid, ethyl lactate and pH. The final concentrations of acetic and succinic acids between AF and MLF wines had no significant difference. The MLF wine contained significantly higher amounts of amino acids than the AF wine. More importantly, MLF significantly elevated the levels of potent aroma-active compounds including isoamyl acetate, linalool, geraniol and cis-rose oxide (to levels above or near respective detection thresholds), suggesting that MLF is an effective way of retaining the original lychee flavour.

  17. Downstream process options for the ABE fermentation.

    PubMed

    Friedl, Anton

    2016-05-01

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

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

    PubMed

    Xiong, Zhi-hua; Huang, Guo-hong; Shao, Hui-he

    2005-06-01

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

  19. Optimization of a low-cost defined medium for alcoholic fermentation--a case study for potential application in bioethanol production from industrial wastewaters.

    PubMed

    Comelli, Raúl N; Seluy, Lisandro G; Isla, Miguel A

    2016-01-25

    In bioethanol production processes, the media composition has an impact on product concentration, yields and the overall process economics. The main purpose of this research was to develop a low-cost mineral-based supplement for successful alcoholic fermentation in an attempt to provide an economically feasible alternative to produce bioethanol from novel sources, for example, sugary industrial wastewaters. Statistical experimental designs were used to select essential nutrients for yeast fermentation, and its optimal concentrations were estimated by Response Surface Methodology. Fermentations were performed on synthetic media inoculated with 2.0 g L(-1) of yeast, and the evolution of biomass, sugar, ethanol, CO2 and glycerol were monitored over time. A mix of salts [10.6 g L(-1) (NH4)2HPO4; 6.4 g L(-1) MgSO4·7H2O and 7.5 mg L(-1) ZnSO4·7H2O] was found to be optimal. It led to the complete fermentation of the sugars in less than 12h with an average ethanol yield of 0.42 g ethanol/g sugar. A general C-balance indicated that no carbonaceous compounds different from biomass, ethanol, CO2 or glycerol were produced in significant amounts in the fermentation process. Similar results were obtained when soft drink wastewaters were tested to evaluate the potential industrial application of this supplement. The ethanol yields were very close to those obtained when yeast extract was used as the supplement, but the optimized mineral-based medium is six times cheaper, which favorably impacts the process economics and makes this supplement more attractive from an industrial viewpoint. PMID:26391675

  20. Optimization of a low-cost defined medium for alcoholic fermentation--a case study for potential application in bioethanol production from industrial wastewaters.

    PubMed

    Comelli, Raúl N; Seluy, Lisandro G; Isla, Miguel A

    2016-01-25

    In bioethanol production processes, the media composition has an impact on product concentration, yields and the overall process economics. The main purpose of this research was to develop a low-cost mineral-based supplement for successful alcoholic fermentation in an attempt to provide an economically feasible alternative to produce bioethanol from novel sources, for example, sugary industrial wastewaters. Statistical experimental designs were used to select essential nutrients for yeast fermentation, and its optimal concentrations were estimated by Response Surface Methodology. Fermentations were performed on synthetic media inoculated with 2.0 g L(-1) of yeast, and the evolution of biomass, sugar, ethanol, CO2 and glycerol were monitored over time. A mix of salts [10.6 g L(-1) (NH4)2HPO4; 6.4 g L(-1) MgSO4·7H2O and 7.5 mg L(-1) ZnSO4·7H2O] was found to be optimal. It led to the complete fermentation of the sugars in less than 12h with an average ethanol yield of 0.42 g ethanol/g sugar. A general C-balance indicated that no carbonaceous compounds different from biomass, ethanol, CO2 or glycerol were produced in significant amounts in the fermentation process. Similar results were obtained when soft drink wastewaters were tested to evaluate the potential industrial application of this supplement. The ethanol yields were very close to those obtained when yeast extract was used as the supplement, but the optimized mineral-based medium is six times cheaper, which favorably impacts the process economics and makes this supplement more attractive from an industrial viewpoint.

  1. Melatonin and derived l-tryptophan metabolites produced during alcoholic fermentation by different wine yeast strains.

    PubMed

    Fernández-Cruz, E; Álvarez-Fernández, M A; Valero, E; Troncoso, A M; García-Parrilla, M C

    2017-02-15

    Melatonin is a neurohormone involved in the regulation of circadian rhythms in humans. Evidence has recently been found of its occurrence in wines and its role in the winemaking process. The yeast Saccharomyces cerevisiae is consequently thought to be important in Melatonin synthesis, but limited data and reference texts are available on this synthetic pathway. This paper aims to elucidate whether the synthetic pathway of Melatonin in Saccharomyces and non-Saccharomyces strains involves these intermediates. To this end, seven commercial strains comprising Saccharomyces cerevisiae (Red Fruit, ES488, Lalvin QA23, Uvaferm BC, and Lalvin ICV GRE) and non-Saccharomyces (Torulaspora delbrueckii and Metschnikowia pulcherrima) were monitored, under controlled fermentation conditions, in synthetic must, for seven days. Samples were analysed using a UHPLC-HRMS system (Qexactive). Five out of the seven strains formed Melatonin during the fermentation process: three S. cerevisiae strains and the two non-Saccharomyces. Additionally, other compounds derived from l-tryptophan occurred during fermentation. PMID:27664655

  2. Conversion of steam-exploded cedar into ethanol using simultaneous saccharification, fermentation and detoxification process.

    PubMed

    Asada, Chikako; Sasaki, Chizuru; Takamatsu, Tomoki; Nakamura, Yoshitoshi

    2015-01-01

    In this study, we investigated the simultaneous saccharification, fermentation and detoxification SSDF process of steam-exploded cedar using a detoxification microorganism, Ureibacillus thermosphaericus A1, to facilitate efficient ethanol production. Steam explosion was applied as a pretreatment before enzymatic saccharification followed by alcohol fermentation. The highest glucose conversion rate was observed in the sample pretreated with a steam pressure of 45atm for 5min. Alcohol production by a heat-tolerant yeast, Saccharomyces cerevisiae BA11, was inhibited strongly by inhibitory materials present in the steam-exploded cedar, such as formic acid, furfural, and 5-hydroxymethylfurfural. The maximum amount of ethanol, i.e., 0.155g ethanol/g dry steam-exploded cedar, which corresponded to 74% of the theoretical ethanol yield, was obtained using the SSDF when U. thermosphaericus A1 degraded the inhibitory materials. A fed batch SSDF culture, in which U. thermosphaericus A1 was used to maintain low concentrations of inhibitory materials, was effective for increasing the ethanol concentration.

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

    PubMed

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

    2013-08-01

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

  4. Influence of nitrogen supply on the production of higher alcohols/esters and expression of flavour-related genes in cachaça fermentation.

    PubMed

    Vidal, Esteban Espinosa; de Billerbeck, Gustavo M; Simões, Diogo Ardaillon; Schuler, Alexandre; François, Jean Marie; de Morais, Marcos Antonio

    2013-05-01

    This study provides the first attempt to analyse the influence of ammonium supplements on sugar-cane juice fermentation and the flavour profile in a cachaça industrial process. The objective was to find a relationship between higher alcohol/ester content and the transcription levels of the main genes involved in production of these compounds under cachaça fermentation. Sugar-cane juice with a low amount of assimilable nitrogen (81 mg N/L), was further supplemented with mid-range or high concentrations of ammonium sulfate. Overall, higher alcohol production was reduced by ammonium supplementation, and this can be correlated with a general downregulation of genes encoding decarboxylases and dehydrogenases of the Ehrlich pathway. The production of acetate esters was enhanced by mid-range ammonium supplementation and the production of acyl esters by high ammonium supplementation. The acyl esters could be correlated with expression of alcohol acyl-transferase EEB1 and the acyl esterase IAH1. PMID:23265543

  5. Composition of nonanthocyanin polyphenols in alcoholic-fermented strawberry products using LC-MS (QTRAP), high-resolution MS (UHPLC-Orbitrap-MS), LC-DAD, and antioxidant activity.

    PubMed

    Álvarez-Fernández, M Antonia; Cerezo, Ana B; Cañete-Rodríguez, Ana M; Troncoso, Ana M; García-Parrilla, M Carmen

    2015-02-25

    In this study, the nonanthocyanin (poly)phenolic profile of an alcoholic-fermented strawberry beverage was characterized. High-performance liquid chromatography coupled with a triple-quadropole mass spectrometer and ultra-high-performance liquid chromatography coupled with a linear trap quadropole and an Orbitrap mass analyzer was used to identify nonanthocyanin phenolic compounds. Sixty-six compounds were identified, and 13 of these were identified for the first time in strawberry or its derived alcoholic fermented beverage: protocatechuic acid-4-O-β-hexoside, brevifolin carboxylic acid, ferulic acid glucuronide, dimer caffeic acid-O-hexoside, luteolin-3'-O-xyloside, isorhamnetin 3-O-glucoside, taxifolin-O-glucoside, (+)-aromadendrin rhamnoside, eriodictyol-7-O-glucoside, (+)-taxifolin, (+)-aromadendrin, eriodictyol, and homovanillic acid. The alcoholic fermentation process produced significant increases in certain compounds, such as homovanillic acid and p-hydroxybenzoic acid, while a significant decrease in galloyl bis-HHDP-glucose was observed. Linear discriminant analysis correctly classified samples initial, final, and pasteurized, which led to the conclusion that alcoholic fermentation induces significant changes in composition, mainly in relation to the 19 compounds represented in the tables of this work.

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

    NASA Astrophysics Data System (ADS)

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

    2015-12-01

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

  7. Monitoring of Lactic Fermentation Process by Ultrasonic Technique

    NASA Astrophysics Data System (ADS)

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

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

  8. Characteristics of salt-fermented sauces from shrimp processing byproducts.

    PubMed

    Kim, Jin-Soo; Shahidi, Fereidoon; Heu, Min-Soo

    2003-01-29

    A salt-fermented sauce from shrimp processing byproducts (heads, shells, and tails) was prepared and characterized. Three types of sauces were prepared; sauce C, with 30 g of salt/100 g of byproduct (high salt); sauce E, with 30 g of salt and 0.2 g of sodium erythorbate (high salt); and sauce L, with 20 g of salt, 0.2 g of sodium erythorbate, 6 g of sorbitol, 0.5 mL of lactic acid, and 5 mL of ethanol (low salt). Sauces C and E showed higher exopeptidase activities than sauce L, whereas sauce L showed the highest endopeptidase activity. After 3 months of fermentation, the amino N content of sauce increased from 150-200 to 500-600 mg/100 g and the nonprotein nitrogen content increased from 300 to 950-1050 mg/100 g. Volatile basic nitrogen content increased significantly from 18 to 60 mg/100 g. The total carotenoids retained in sauces C, E, and L were 26.3, 76.2, and 73%, respectively, thus indicating that the addition of sodium erythorbate to sauces E and L retarded oxidation. Water activities of sauces C, E, and L were 0.753, 0.751, and 0.773, respectively. According to the omission test, the taste of sauces was influenced by the content of free amino acids, mainly glutamic acid and aspartic acid. All three sauces examined showed a 35% higher total amino acid content than commercial salt-fermented shrimp sauces. Therefore, shrimp processing byproducts may lend themselves to the preparation of high-quality salt-fermented sauces.

  9. Low Fermentation pH Is a Trigger to Alcohol Production, but a Killer to Chain Elongation

    PubMed Central

    Ganigué, Ramon; Sánchez-Paredes, Patricia; Bañeras, Lluis; Colprim, Jesús

    2016-01-01

    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 acetogenic 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 109 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

  10. Volatile flavour profile of reduced alcohol wines fermented with the non-conventional yeast species Metschnikowia pulcherrima and Saccharomyces uvarum.

    PubMed

    Varela, C; Sengler, F; Solomon, M; Curtin, C

    2016-10-15

    Production of quality wines with decreased alcohol concentration continues to be one of the major challenges facing wine producers. Therefore, there is considerable interest in the isolation or generation of wine yeasts less efficient at transforming grape sugars into ethanol. We recently demonstrated that Metschnikowia pulcherrima AWRI1149 and Saccharomyces uvarum AWRI2846 were both able to produce reduced alcohol wine when used in sequential inoculation with Saccharomyces cerevisiae. This effect is additive when both strains are co-inoculated in grape must. Here we describe the volatile flavour profile of Chardonnay and Shiraz wines produced with these two strains. Wines fermented with M. pulcherrima showed concentrations of ethyl acetate likely to affect negatively wine aroma. Wines fermented with S. uvarum and with a combination of M. pulcherrima and S. uvarum were characterised by increased concentrations of 2-phenyl ethanol and 2-phenylethyl acetate, both associated with positive sensory attributes. PMID:27173534

  11. Fermented Vegetables

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The wide variety of fermented foods of the world can be classified by the materials obtained from the fermentation, such as alcohol (beer, wine), organic acid such as lactic acid and acetic acid (vegetables, dairy), carbon dioxide (bread), and amino acids or peptides from protein (fish fermentations...

  12. [Treatment processes of pre-alcoholism and alcohol dependence targeted towards drinking reduction].

    PubMed

    Yoshimura, Atsushi; Maesato, Hitoshi; Hisatomi, Nobuko; Higuchi, Susumu

    2013-02-01

    Since the 1990s, we have suggested the concept of pre-alcoholism which encompasses patients who have drunk a great deal of alcohol leading to alcohol related problems such as health issues, domestic violence, drunken driving and black-outs. Pre-alcoholism excludes alcohol-dependent patients who have experienced continuous drinking or withdrawal symptoms. We have treated many outpatients with pre-alcoholism for several years. Our regimen demands that the patients must be abstinent for half a year at the beginning of their treatment. After half a year they can choose whether they will continue to be abstinent or they will resume drinking with the aim of reducing their total alcohol consumption. The study clarified the character of pre-alcoholism by investigation of the patients' background and re-diagnosis of the patients based on the International Classification of Diseases, 10th Revision (ICD-10). A remarkable ratio of pre-alcoholic patients was diagnosed with alcohol dependence under ICD-10. We classified pre-alcoholic patients into two groups, one diagnosed as having ICD-10-classed alcohol dependence and the other which did not fulfill the ICD-10 diagnostic criteria of alcohol dependence, and examined the therapeutic processes of the two groups. It was shown that most pre-alcoholic patients could finally take required courses of treatment by themselves without regard to diagnosis under ICD-10, even if they chose any treatment and made alcohol related mistakes on the way. Our findings suggested that pre-alcoholic patients, a portion of whom may have exhibited mild alcohol dependence, could select drinking reduction as a primary goal of treatment after a certain period of abstinence.

  13. Impact of available nitrogen and sugar concentration in musts on alcoholic fermentation and subsequent wine spoilage by Brettanomyces bruxellensis.

    PubMed

    Childs, Bradford C; Bohlscheid, Jeffri C; Edwards, Charles G

    2015-04-01

    The level of yeast assimilable nitrogen (YAN) supplementation required for Saccharomyces cerevisiae to complete fermentation of high sugar musts in addition to the impact of non-metabolized nitrogen on post-alcoholic spoilage by Brettanomyces bruxellensis was studied. A 2 × 3 factorial design was employed using a synthetic grape juice medium with YAN (150 or 250 mg N/L) and equal proportions of glucose/fructose (230, 250, or 270 g/L) as variables. S. cerevisiae ECA5 (low nitrogen requirement) or Uvaferm 228 (high nitrogen requirement) were inoculated at 10(5) cfu/mL while B. bruxellensis E1 or B2 were added once alcoholic fermentation ceased. Regardless of YAN concentration, musts that contained 230 or 250 g/L glucose/fructose at either nitrogen level attained dryness (mean = 0.32 g/L fructose) while those containing 270 g/L generally did not (mean = 2.5 g/L fructose). Higher concentrations of YAN present in musts yielded wines with higher amounts of α-amino acids and ammonium but very little (≤ 6 mg N/L) was needed by B. bruxellensis to attain populations ≥ 10(7) cfu/mL. While adding nitrogen to high sugar musts does not necessarily ensure completion of alcoholic fermentation, residual YAN did not affect B. bruxellensis growth as much as ethanol concentration.

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

    PubMed

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

    2014-05-01

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

  15. Application of microbial electrolysis cells to treat spent yeast from an alcoholic fermentation.

    PubMed

    Sosa-Hernández, Ornella; Popat, Sudeep C; Parameswaran, Prathap; Alemán-Nava, Gibrán Sidney; Torres, César I; Buitrón, Germán; Parra-Saldívar, Roberto

    2016-01-01

    Spent yeast (SY), a major challenge for the brewing industry, was treated using a microbial electrolysis cell to recover energy. Concentrations of SY from bench alcoholic fermentation and ethanol were tested, ranging from 750 to 1500mgCOD/L and 0 to 2400mgCOD/L respectively. COD removal efficiency (RE), coulombic efficiency (CE), coulombic recovery (CR), hydrogen production and current density were evaluated. The best treatment condition was 750mgCOD/LSY+1200mgCOD/L ethanol giving higher COD RE, CE, CR (90±1%, 90±2% and 81±1% respectively), as compared with 1500mgCOD/LSY (76±2%, 63±7% and 48±4% respectively); ethanol addition was significantly favorable (p value=0.011), possibly due to electron availability and SY autolysis. 1500mgCOD/LSY+1200mgCOD/L ethanol achieved higher current density (222.0±31.3A/m(3)) and hydrogen production (2.18±0.66 [Formula: see text] ) but with lower efficiencies (87±2% COD RE, 71.0±.4% CE). Future work should focus on electron sinks, acclimation and optimizing SY breakdown. PMID:26512857

  16. Yeast contribution to melatonin, melatonin isomers and tryptophan ethyl ester during alcoholic fermentation of grape musts.

    PubMed

    Vigentini, Ileana; Gardana, Claudio; Fracassetti, Daniela; Gabrielli, Mario; Foschino, Roberto; Simonetti, Paolo; Tirelli, Antonio; Iriti, Marcello

    2015-05-01

    Melatonin (MEL) has been found in some medicinal and food plants, including grapevine, a commodity of particular interest for the production of wine, a beverage of economic relevance. It has also been suggested that MEL in wine may, at least in part, contribute to the health-promoting properties attributed to this beverage and, possibly, to other traditional Mediterranean foodstuffs. After a preliminary screening of 9 yeast strains in laboratory medium, three selected strains (Saccharomyces cerevisiae EC1118, Torulaspora delbrueckii CBS1146(T) and Zygosaccharomyces bailii ATCC36947(T) ) were inoculated in experimental musts obtained from 2 white (Moscato and Chardonnay) and 2 red (Croatina and Merlot) grape varieties. The production of MEL, melatonin isomers (MIs) and tryptophan ethyl ester (TEE) was monitored during the alcoholic fermentation. The screening showed that the three investigated strains produced the highest concentrations of MEL and two MIs in optimal growth conditions. However, MEL and MIs were not produced in oenological conditions, but the three strains synthesized high concentrations of a new MI and TEE in musts. PMID:25726850

  17. Physiological processes underlying organ injury in alcohol abuse.

    PubMed

    Souza-Smith, Flavia M; Lang, Charles H; Nagy, Laura E; Bailey, Shannon M; Parsons, Loren H; Murray, Gary J

    2016-09-01

    This review summarizes the American Physiological Society (APS) Presidential Symposium 1 entitled "Physiological Processes Underlying Organ Injury in Alcohol Abuse" at the 2016 Experimental Biology meeting. The symposium was organized by Dr. Patricia Molina, past president of the APS, was held on April 3 at the Convention Center in San Diego, CA, and was funded by the National Institute on Alcohol Abuse and Alcoholism. The "Physiological Processes Underlying Organ Injury in Alcohol Abuse Symposium" assembled experts and leaders in the field and served as a platform to discuss and share knowledge on the latest developments and scientific advances on the mechanisms underlying organ injury in alcohol abuse. This symposium provided unique, interdisciplinary alcohol research, including several organs, liver, muscle, adipose, and brain, affected by excessive alcohol use. PMID:27436613

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

    PubMed

    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. PMID:26658985

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

    PubMed

    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.

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

    PubMed

    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.

  1. Fermentation and recovery process for lactic acid production

    DOEpatents

    Tsai, S.P.; Moon, S.H.; Coleman, R.

    1995-11-07

    A method is described for converting starch to glucose and fermenting glucose to lactic acid, including simultaneous saccharification and fermentation through use of a novel consortium of bacterial strains. 2 figs.

  2. Outlining a selection procedure for Saccharomyces cerevisiae isolated from grape marc to improve fermentation process and distillate quality.

    PubMed

    Bovo, Barbara; Carlot, Milena; Fontana, Federico; Lombardi, Angiolella; Soligo, Stefano; Giacomini, Alessio; Corich, Viviana

    2015-04-01

    Nowadays grape marc represents one of the main by-product of winemaking. Many South Europe countries valorize this ligno-cellulosic waste through fermentation and distillation for industrial alcoholic beverage production. The storage of marcs is a crucial phase in the distillation process, due to the physicochemical transformations ascribed to microbial activity. Among the methods adopted by distillers to improve the quality of spirits, the use of selected yeasts has not been explored so far, therefore in this work we evaluated the selection criteria of Saccharomyces cerevisiae strains for grape marc fermentation. The proposed selection procedure included three steps: characterization of phenotypical traits, evaluation of selected strains on pasteurised grape marc at lab-scale (100 g) and pilot-scale fermentation (350 kg). This selection process was applied on 104 strains isolated from grape marcs of different origins and technological treatment. Among physiological traits, β-glucosidase activity level as quality trait seems to be only partially involved in increasing varietal flavour. More effective in describing yeast impact on distillate quality is the ratio higher alcohols/esters that indicates strain ability to increase positive flavours. Finally, evaluating grape marc as source of selected yeasts, industrial treatment rather than varietal origin seems to shape strain technological and quality traits. PMID:25475330

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

    PubMed

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

    2010-08-01

    Production of virgin coconut oil via natural fermentation has led to large amount of wastes being generated, i.e., coconut pulp and wastewater containing coconut crème. Objective of this study is to gain more insight into the feasibility of utilization of such wastes as raw materials together with several types of wastes such as fish waste and/or pineapple peel for bioextract production. Chemical, physico-chemical and biological changes including phytotoxicity of the fermented mixture were closely monitored. Physical observation suggested that fermentation of bioextract obtained with fish waste appeared to be complete within the first month of fermentation while bioextract obtained using pineapple waste seemed to be complete after 8 months post-fermentation. Fermentation broth is of blackish color with alcoholic as well as acidic odour with no gas bubble and/or yeast film present on top of the surface. During the whole fermentation interval, several attributes of both bioextracts, e.g., pH, chemical oxygen demand (COD) and organic acids, were statistically different. Further, the total bacteria and lactic acid bacteria present in pineapple bioextract were statistically higher than those of the fish bioextract (p<0.01). The highest germination indices of 123 and 106 were obtained at 21 and 14 days post-fermentation for fish and pineapple bioextracts, respectively. In addition, qualities of both bioextracts conformed well with those specified by the Thai standard for liquid biofertilizer after 1 month fermentation. Results further showed that wastewater derived from virgin coconut oil manufacturing process could effectively be employed together with other types of wastes such as fish waste and pineapple peel for bioextract production. However, for the best bioextract quality, fermentation should be carefully planned since over fermentation led to bioextract of low qualities. PMID:20362440

  4. Volatile fingerprints of seeds of four species indicate the involvement of alcoholic fermentation, lipid peroxidation, and Maillard reactions in seed deterioration during ageing and desiccation stress

    PubMed Central

    Colville, Louise

    2012-01-01

    The volatile compounds released by orthodox (desiccation-tolerant) seeds during ageing can be analysed using gas chromatography–mass spectrometry (GC-MS). Comparison of three legume species (Pisum sativum, Lathyrus pratensis, and Cytisus scoparius) during artificial ageing at 60% relative humidity and 50 °C revealed variation in the seed volatile fingerprint between species, although in all species the overall volatile concentration increased with storage period, and changes could be detected prior to the onset of viability loss. The volatile compounds are proposed to derive from three main sources: alcoholic fermentation, lipid peroxidation, and Maillard reactions. Lipid peroxidation was confirmed in P. sativum seeds through analysis of malondialdehyde and 4-hydroxynonenal. Volatile production by ageing orthodox seeds was compared with that of recalcitrant (desiccation-sensitive) seeds of Quercus robur during desiccation. Many of the volatiles were common to both ageing orthodox seeds and desiccating recalcitrant seeds, with alcoholic fermentation forming the major source of volatiles. Finally, comparison was made between two methods of analysis; the first used a Tenax adsorbent to trap volatiles, whilst the second used solid phase microextraction to extract volatiles from the headspace of vials containing powdered seeds. Solid phase microextraction was found to be more sensitive, detecting a far greater number of compounds. Seed volatile analysis provides a non-invasive means of characterizing the processes involved in seed deterioration, and potentially identifying volatile marker compounds for the diagnosis of seed viability loss. PMID:23175670

  5. Concurrent Alcohol and Tobacco Treatment: Effect on Daily Process Measures of Alcohol Relapse Risk

    PubMed Central

    Cooney, Ned L.; Litt, Mark D.; Sevarino, Kevin A.; Levy, Lucienne; Kranitz, Linda S.; Sackler, Helen; Cooney, Judith L.

    2014-01-01

    Objective The aim of this study was to compare the effects of alcohol treatment along with concurrent smoking treatment or delayed smoking treatment on process measures related to alcohol relapse risk. Method Alcohol dependent smokers (N = 151) who were enrolled in an intensive outpatient alcohol treatment program and were interested in smoking cessation were randomized to a concurrent smoking cessation (CSC) intervention or to a waiting list for delayed smoking cessation (DSC) intervention scheduled to begin three months later. Daily assessments of relapse process measures were obtained using an Interactive Voice Response (IVR) system for 12 weeks after the onset of smoking treatment in the CSC condition, and before beginning smoking treatment in the DSC condition. Smoking outcomes were assessed at 2 and 13 weeks after starting treatment. Results Seven-day CO-verified smoking abstinence in the CSC condition was 50.5% at 2 weeks and 19.0% at 13 weeks compared to 2.2% abstinence at two weeks and 0% abstinence at 13 weeks for those in the DSC condition. Drinking outcomes were not significantly different for CSC vs. DSC treatment conditions. On daily IVR assessments, CSC participants had significantly lower positive alcohol outcome expectancies relative to DSC participants. Multilevel modeling (MLM) analyses of within-person effects across the 12 weeks of daily monitoring showed that daily smoking abstinence was significantly associated with same day reports of lower alcohol consumption, lower urge to drink, lower negative affect, lower positive alcohol outcome expectancies, greater alcohol abstinence self-efficacy, greater alcohol abstinence readiness to change, and greater perceived self-control demands. Conclusions; Analyses of process measures provide support for recommending smoking intervention concurrent with intensive outpatient alcohol treatment. Public Health Significance Statement Study results support conveying a message to alcohol dependent smokers that

  6. Metabolic approaches for the optimisation of recombinant fermentation processes.

    PubMed

    Cserjan-Puschmann, M; Kramer, W; Duerrschmid, E; Striedner, G; Bayer, K

    1999-12-01

    The aim of this work was the establishment of a novel method to determine the metabolic load on host-cell metabolism resulting from recombinant protein production in Escherichia coli. This tool can be used to develop strategies to optimise recombinant fermentation processes through adjustment of recombinant-protein expression to the biosynthetic capacity of the host-cell. The signal molecule of the stringent-response network, guanosine tetraphosphate (ppGpp), and its precursor nucleotides were selected for the estimation of the metabolic load relating to recombinant-protein production. An improved analytical method for the quantification of nucleotides by ion-pair, high-performance liquid chromatography was established. The host-cell response upon overexpression of recombinant protein in fed-batch fermentations was investigated using the production of human superoxide dismutase (rhSOD) as a model system. E. coli strains with different recombinant systems (the T7 and pKK promoter system) exerting different loads on host-cell metabolism were analysed with regard to intracellular nucleotide concentration, rate of product formation and plasmid copy number.

  7. Effect of pulsed electric field treatment during cold maceration and alcoholic fermentation on major red wine qualitative and quantitative parameters.

    PubMed

    El Darra, Nada; Rajha, Hiba N; Ducasse, Marie-Agnès; Turk, Mohammad F; Grimi, Nabil; Maroun, Richard G; Louka, Nicolas; Vorobiev, Eugène

    2016-12-15

    This work studies the effect of pulsed electric field (PEF) treatment at moderate and high field strengths (E=0.8kV/cm & 5kV/cm) prior and during alcoholic fermentation (AF) of red grapes on improving different parameters of pre-treated extracts: pH, °Brix, colour intensity (CI), total polyphenols content (TPI) of Cabernet Sauvignon red wine. Similar trends were observed for treating grapes using moderate and high electric field strength on the enhancement of CI and TPI of the wine after AF. The application of PEF using moderate strengths at different times during cold maceration (CM) (0, 2 and 4days) was more efficient for treatment during CM. The treatment during AF showed lower extraction rate compared to treating during CM and prior to AF. Our results clearly show that the best time for applying the PEF-treatment through the red fermentation is during the CM step. PMID:27451191

  8. Effect of pulsed electric field treatment during cold maceration and alcoholic fermentation on major red wine qualitative and quantitative parameters.

    PubMed

    El Darra, Nada; Rajha, Hiba N; Ducasse, Marie-Agnès; Turk, Mohammad F; Grimi, Nabil; Maroun, Richard G; Louka, Nicolas; Vorobiev, Eugène

    2016-12-15

    This work studies the effect of pulsed electric field (PEF) treatment at moderate and high field strengths (E=0.8kV/cm & 5kV/cm) prior and during alcoholic fermentation (AF) of red grapes on improving different parameters of pre-treated extracts: pH, °Brix, colour intensity (CI), total polyphenols content (TPI) of Cabernet Sauvignon red wine. Similar trends were observed for treating grapes using moderate and high electric field strength on the enhancement of CI and TPI of the wine after AF. The application of PEF using moderate strengths at different times during cold maceration (CM) (0, 2 and 4days) was more efficient for treatment during CM. The treatment during AF showed lower extraction rate compared to treating during CM and prior to AF. Our results clearly show that the best time for applying the PEF-treatment through the red fermentation is during the CM step.

  9. A near-infrarod spectroscopy technique for the control of fermentation processes: An application to lactic acid fermentation.

    PubMed

    Vaccari, G; Dosi, E; Campi, A L; Mantovani, G; González-Vara Y R, A; Matteuzzi, D

    1994-04-25

    A near-infrared (NIR) spectroscopy technique for the control of lactic acid fermentation process has been proposed. Lactic acid, glucose, and biomass concentrations were determined by the NIR spectroscopy method. The three parameters examined were closely correlated to the results obtained with classical laboratory procedures. Moreover, the conditions for the on-line utilization of the NIR spectroscopy measurement system were pointed out. The great versatility of the NIR spectroscopy should permit its use for other fermentation processes. (c) 1994 John Wiley & Sons, Inc.

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

    PubMed

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

    2008-08-01

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

  11. Anaerobic treatment of wastewaters generated during grain fermentation and distillation of alcohol

    SciTech Connect

    Takamura, E.S.

    1983-01-01

    Anaerobic treatment processes of grain fermentation wastewaters were investigated in this research. The study showed that bench-scale anaerobic stirred reactors were more applicable in treating the substrate than bench-scale anaerobic packed-bed reactors at a temperature of 35/sup 0/C. Results indicate that significant amounts of methane could be generated from the stabilization of the high strength (COD = 70,000 mg/L) acidic (pH less than or equal to4.2) grain fermentation wastewater. The study showed that anaerobic stirred reactors were applicable to the treatment of high strength wastewaters containing high suspended solids content. Anaerobic packed-bed reactors were applicable to soluble substrates. In terms of organic loading rates necessary for design purposes, stirred reactors were applicable at loading rates above 200 lb-COD/1000 ft/sup 3/-day while below this rate packed-bed reactors could be employed. Gas production yields were substantial for both the stirred and packed-bed reactors. Methane yields of 6.2 ft/sup 2/-CH/sub 4//lb-COD added and 6.4 ft/sup 3/-CH/sub 4//lb-COD added were observed for the stirred and packed-bed reactors operated at a theta/sub c/greater than or equal to30 days were 65% CH/sub 4/, 32% CO/sub 2/, and 3% N/sub 2/. Gas composition of packed-bed reactors operated at theta/sub h/greater than or equal to15 days were 65% CH/sub 4/, 32% CO/sub 2/ and 3% N/sub 2/.

  12. Marital and Family Processes in the Context of Alcohol Use and Alcohol Disorders

    PubMed Central

    Leonard, Kenneth E.; Eiden, Rina D.

    2009-01-01

    Alcohol use is often part of the fabric of marriage and family life, and although it is associated with certain positive effects, excessive drinking and alcohol disorders can exert a negative effect on the marital development and on the development of children in the context of the family. This review considers evidence that alcohol influences and is influenced by marital/family processes, including transitions into marriage and parenthood, marital satisfaction, marital violence, parenting, and child development. The review discusses the importance of antisocial behavior and the need to examine women's drinking, and the joint impact of men's and women's drinking on marital/family processes. The review highlights the lack of studies in certain key areas, including the link between discordant drinking and violence and marital satisfaction, the role of alcohol in child neglect, and the potential role of marital conflict as a mediator or moderator of the relationship between alcohol and child functioning. PMID:17716057

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

    PubMed

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

    2016-08-01

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

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

    PubMed

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

    2016-08-01

    Microbial contamination is an obstacle to widespread production of advanced biofuels and chemicals. Current practices such as process sterilization or antibiotic dosage carry excess costs or encourage the development of antibiotic resistance. We engineered Escherichia coli to assimilate melamine, a xenobiotic compound containing nitrogen. After adaptive laboratory evolution to improve pathway efficiency, the engineered strain rapidly outcompeted a control strain when melamine was supplied as the nitrogen source. We additionally engineered the yeasts Saccharomyces cerevisiae and Yarrowia lipolytica to assimilate nitrogen from cyanamide and phosphorus from potassium phosphite, and they outcompeted contaminating strains in several low-cost feedstocks. Supplying essential growth nutrients through xenobiotic or ecologically rare chemicals provides microbial competitive advantage with minimal external risks, given that engineered biocatalysts only have improved fitness within the customized fermentation environment. PMID:27493184

  15. Application of microbioreactors in fermentation process development: a review.

    PubMed

    Schäpper, Daniel; Alam, Muhd Nazrul Hisham Zainal; Szita, Nicolas; Eliasson Lantz, Anna; Gernaey, Krist V

    2009-10-01

    Biotechnology process development involves strain testing and improvement steps aimed at increasing yields and productivity. This necessitates the high-throughput screening of many potential strain candidates, a task currently mainly performed in shake flasks or microtiter plates. However, these methods have some drawbacks, such as the low data density (usually only end-point measurements) and the lack of control over cultivation conditions in standard shake flasks. Microbioreactors can offer the flexibility and controllability of bench-scale reactors and thus deliver results that are more comparable to large-scale fermentations, but with the additional advantages of small size, availability of online cultivation data and the potential for automation. Current microbioreactor technology is analyzed in this review paper, focusing on its industrial applicability, and directions for future research are presented.

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

    PubMed

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

    2015-01-01

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

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

    PubMed

    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.

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

    PubMed

    Choromański, Paweł; Karwowska, Ewa; Łebkowska, Maria

    2016-01-15

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

  19. Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae on alcoholic fermentation behaviour and wine aroma of cherry wines.

    PubMed

    Sun, Shu Yang; Gong, Han Sheng; Jiang, Xiao Man; Zhao, Yu Ping

    2014-12-01

    This study examined the effect of mixed fermentation of non-Saccharomyces (Torulaspora delbrueckii ZYMAFLORE Alpha(TD n. Sacch) and Metschnikowia pulcherrima JS22) and Saccharomyces cerevisiae yeasts (D254 and EC1118) on the production of cherry wines, in comparison with commonly used mono-culture. Results obtained during AF demonstrated that negligible inhibitory effect was observed in S. cerevisiae/Alpha pair, whereas a strong antagonistic effect was detected between MJS22 and S. cerevisiae strain, resulting in an early death of MJS22. For volatile components determined, S. cerevisiae/MJS22 couple was found to significantly boost the production of most detected compounds, more particularly in higher alcohols, esters, acids and terpenes; while the characteristic of S. cerevisiae/Alpha pair is an increase in fruity esters, higher alcohols and decrease in acid production. Sensory evaluation revealed that S. cerevisiae/MJS22 pair reinforced sweet, green and fatty notes to the cherry wines, and S. cerevisiae/Alpha trial enhanced the fruity odour and reduced green note.

  20. Ethanol fermentation characteristics of recycled water by Saccharomyces cerevisiae in an integrated ethanol-methane fermentation process.

    PubMed

    Yang, Xinchao; Wang, Ke; Wang, Huijun; Zhang, Jianhua; Mao, Zhonggui

    2016-11-01

    An process of integrated ethanol-methane fermentation with improved economics has been studied extensively in recent years, where the process water used for a subsequent fermentation of carbohydrate biomass is recycled. This paper presents a systematic study of the ethanol fermentation characteristics of recycled process water. Compared with tap water, fermentation time was shortened by 40% when mixed water was employed. However, while the maximal ethanol production rate increased from 1.07g/L/h to 2.01g/L/h, ethanol production was not enhanced. Cell number rose from 0.6×10(8) per mL in tap water to 1.6×10(8) per mL in mixed water but although biomass increased, cell morphology was not affected. Furthermore, the use of mixed water increased the glycerol yield but decreased that of acetic acid, and the final pH with mixed water was higher than when using tap water. PMID:27619712

  1. A Simple Visual Ethanol Biosensor Based on Alcohol Oxidase Immobilized onto Polyaniline Film for Halal Verification of Fermented Beverage Samples

    PubMed Central

    Kuswandi, Bambang; Irmawati, Titi; Hidayat, Moch Amrun; Jayus; Ahmad, Musa

    2014-01-01

    A simple visual ethanol biosensor based on alcohol oxidase (AOX) immobilised onto polyaniline (PANI) film for halal verification of fermented beverage samples is described. This biosensor responds to ethanol via a colour change from green to blue, due to the enzymatic reaction of ethanol that produces acetaldehyde and hydrogen peroxide, when the latter oxidizes the PANI film. The procedure to obtain this biosensor consists of the immobilization of AOX onto PANI film by adsorption. For the immobilisation, an AOX solution is deposited on the PANI film and left at room temperature until dried (30 min). The biosensor was constructed as a dip stick for visual and simple use. The colour changes of the films have been scanned and analysed using image analysis software (i.e., ImageJ) to study the characteristics of the biosensor's response toward ethanol. The biosensor has a linear response in an ethanol concentration range of 0.01%–0.8%, with a correlation coefficient (r) of 0.996. The limit detection of the biosensor was 0.001%, with reproducibility (RSD) of 1.6% and a life time up to seven weeks when stored at 4 °C. The biosensor provides accurate results for ethanol determination in fermented drinks and was in good agreement with the standard method (gas chromatography) results. Thus, the biosensor could be used as a simple visual method for ethanol determination in fermented beverage samples that can be useful for Muslim community for halal verification. PMID:24473284

  2. A simple visual ethanol biosensor based on alcohol oxidase immobilized onto polyaniline film for halal verification of fermented beverage samples.

    PubMed

    Kuswandi, Bambang; Irmawati, Titi; Hidayat, Moch Amrun; Jayus; Ahmad, Musa

    2014-01-27

    A simple visual ethanol biosensor based on alcohol oxidase (AOX) immobilised onto polyaniline (PANI) film for halal verification of fermented beverage samples is described. This biosensor responds to ethanol via a colour change from green to blue, due to the enzymatic reaction of ethanol that produces acetaldehyde and hydrogen peroxide, when the latter oxidizes the PANI film. The procedure to obtain this biosensor consists of the immobilization of AOX onto PANI film by adsorption. For the immobilisation, an AOX solution is deposited on the PANI film and left at room temperature until dried (30 min). The biosensor was constructed as a dip stick for visual and simple use. The colour changes of the films have been scanned and analysed using image analysis software (i.e., ImageJ) to study the characteristics of the biosensor's response toward ethanol. The biosensor has a linear response in an ethanol concentration range of 0.01%-0.8%, with a correlation coefficient (r) of 0.996. The limit detection of the biosensor was 0.001%, with reproducibility (RSD) of 1.6% and a life time up to seven weeks when stored at 4 °C. The biosensor provides accurate results for ethanol determination in fermented drinks and was in good agreement with the standard method (gas chromatography) results. Thus, the biosensor could be used as a simple visual method for ethanol determination in fermented beverage samples that can be useful for Muslim community for halal verification.

  3. In vivo regulation of alcohol dehydrogenase and lactate dehydrogenase in Rhizopus oryzae to improve L-lactic acid fermentation.

    PubMed

    Thitiprasert, Sitanan; Sooksai, Sarintip; Thongchul, Nuttha

    2011-08-01

    Rhizopus oryzae is becoming more important due to its ability to produce an optically pure L: -lactic acid. However, fermentation by Rhizopus usually suffers from low yield because of production of ethanol as a byproduct. Limiting ethanol production in living immobilized R. oryzae by inhibition of alcohol dehydrogenase (ADH) was observed in shake flask fermentation. The effects of ADH inhibitors added into the medium on the regulation of ADH and lactate dehydrogenase (LDH) as well as the production of cell biomass, lactic acid, and ethanol were elucidated. 1,2-diazole and 2,2,2-trifluroethanol were found to be the effective inhibitors used in this study. The highest lactic acid yield of 0.47 g/g glucose was obtained when 0.01 mM 2,2,2-trifluoroethanol was present during the production phase of the pregrown R. oryzae. This represents about 38% increase in yield as compared with that from the simple glucose fermentation. Fungal metabolism was suppressed when iodoacetic acid, N-ethylmaleimide, 4,4'-dithiodipyridine, or 4-hydroxymercury benzoic acid were present. Dramatic increase in ADH and LDH activities but slight change in product yields might be explained by the inhibitors controlling enzyme activities at the pyruvate branch point. This showed that in living R. oryzae, the inhibitors regulated the flux through the related pathways. PMID:21416338

  4. In vivo regulation of alcohol dehydrogenase and lactate dehydrogenase in Rhizopus oryzae to improve L-lactic acid fermentation.

    PubMed

    Thitiprasert, Sitanan; Sooksai, Sarintip; Thongchul, Nuttha

    2011-08-01

    Rhizopus oryzae is becoming more important due to its ability to produce an optically pure L: -lactic acid. However, fermentation by Rhizopus usually suffers from low yield because of production of ethanol as a byproduct. Limiting ethanol production in living immobilized R. oryzae by inhibition of alcohol dehydrogenase (ADH) was observed in shake flask fermentation. The effects of ADH inhibitors added into the medium on the regulation of ADH and lactate dehydrogenase (LDH) as well as the production of cell biomass, lactic acid, and ethanol were elucidated. 1,2-diazole and 2,2,2-trifluroethanol were found to be the effective inhibitors used in this study. The highest lactic acid yield of 0.47 g/g glucose was obtained when 0.01 mM 2,2,2-trifluoroethanol was present during the production phase of the pregrown R. oryzae. This represents about 38% increase in yield as compared with that from the simple glucose fermentation. Fungal metabolism was suppressed when iodoacetic acid, N-ethylmaleimide, 4,4'-dithiodipyridine, or 4-hydroxymercury benzoic acid were present. Dramatic increase in ADH and LDH activities but slight change in product yields might be explained by the inhibitors controlling enzyme activities at the pyruvate branch point. This showed that in living R. oryzae, the inhibitors regulated the flux through the related pathways.

  5. [Determination of sugars, organic acids and alcohols in microbial consortium fermentation broth from cellulose using high performance liquid chromatography].

    PubMed

    Jiang, Yan; Fan, Guifang; Du, Ran; Li, Peipei; Jiang, Li

    2015-08-01

    A high performance liquid chromatographic method was established for the determination of metabolites (sugars, organic acids and alcohols) in microbial consortium fermentation broth from cellulose. Sulfate was first added in the samples to precipitate calcium ions in microbial consortium culture medium and lower the pH of the solution to avoid the dissociation of organic acids, then the filtrates were effectively separated using high performance liquid chromatography. Cellobiose, glucose, ethanol, butanol, glycerol, acetic acid and butyric acid were quantitatively analyzed. The detection limits were in the range of 0.10-2.00 mg/L. The linear correlation coefficients were greater than 0.999 6 in the range of 0.020 to 1.000 g/L. The recoveries were in the range of 85.41%-115.60% with the relative standard deviations of 0.22% -4.62% (n = 6). This method is accurate for the quantitative analysis of the alcohols, organic acids and saccharides in microbial consortium fermentation broth from cellulose.

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

    PubMed

    Cheng, Xi-Yu; Liu, Chun-Zhao

    2012-01-01

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

  7. Membrane-based recovery and dehydration of alcohols from fermentation broths - of materials and modules

    EPA Science Inventory

    Distillation combined with molecular sieve dehydration is the current state of the art for fuel grade ethanol production from fermentation broths. As the liquid biofuels industry transitions to lignocellulosic feedstocks, expands the end product portfolio to include other alcoho...

  8. Separation technologies for the recovery and dehydration of alcohols from fermentation broths

    EPA Science Inventory

    Multi-column distillation followed by molecular sieve adsorption is currently the standard method for producing fuel grade ethanol from dilute fermentation broths in modern corn-to-ethnol facilities. As the liquid biofuels industry transitions to lignocellulosic feedstocks, expan...

  9. What Is Alcohol? And Why Do People Drink? Pamphlet Series.

    ERIC Educational Resources Information Center

    Milgram, Gail Gleason

    Alcoholic beverages have been used throughout American history but their use has always been controversial. Ethyl alcohol is one of the few alcohols man is able to drink, although it is never full strength. The fermentation process is used to manufacture alcoholic beverages. Wines are made from a variety of fruits. Beer is made from yeast and a…

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

    Technology Transfer Automated Retrieval System (TEKTRAN)

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

  11. 27 CFR 7.11 - Use of ingredients containing alcohol in malt beverages; processing of malt beverages.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ..., bitterness, or other characteristics derived from fermentation. ... overall alcohol content of the finished product may be derived from the addition of flavors and other... by volume must derive a minimum of 2.55% alcohol by volume from the fermentation of barley malt...

  12. A novel process for recovery of fermentation-derived succinic acid: process design and economic analysis.

    PubMed

    Orjuela, Alvaro; Orjuela, Andrea; Lira, Carl T; Miller, Dennis J

    2013-07-01

    Recovery and purification of organic acids produced in fermentation constitutes a significant fraction of total production cost. In this paper, the design and economic analysis of a process to recover succinic acid (SA) via dissolution and acidification of succinate salts in ethanol, followed by reactive distillation to form succinate esters, is presented. Process simulation was performed for a range of plant capacities (13-55 million kg/yr SA) and SA fermentation titers (50-100 kg/m(3)). Economics were evaluated for a recovery system installed within an existing fermentation facility producing succinate salts at a cost of $0.66/kg SA. For a SA processing capacity of 54.9 million kg/yr and a titer of 100 kg/m(3) SA, the model predicts a capital investment of $75 million and a net processing cost of $1.85 per kg SA. Required selling price of diethyl succinate for a 30% annual return on investment is $1.57 per kg.

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

    NASA Astrophysics Data System (ADS)

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

    2015-02-01

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

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

    SciTech Connect

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

    2015-02-03

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

  15. Fermentative Succinate Production: An Emerging Technology to Replace the Traditional Petrochemical Processes

    PubMed Central

    Cao, Yujin; Zhang, Rubing; Sun, Chao; Cheng, Tao; Liu, Yuhua; Xian, Mo

    2013-01-01

    Succinate is a valuable platform chemical for multiple applications. Confronted with the exhaustion of fossil energy resources, fermentative succinate production from renewable biomass to replace the traditional petrochemical process is receiving an increasing amount of attention. During the past few years, the succinate-producing process using microbial fermentation has been made commercially available by the joint efforts of researchers in different fields. In this review, recent attempts and experiences devoted to reduce the production cost of biobased succinate are summarized, including strain improvement, fermentation engineering, and downstream processing. The key limitations and challenges faced in current microbial production systems are also proposed. PMID:24396827

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

    PubMed

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

    2013-05-01

    The aim of this work was to analyze the microbiota involved in the traditional vinegar elaboration of strawberry fruit during a spontaneous and inoculated process. In the spontaneous processes, low biodiversity was detected in both alcoholic fermentation (AF) and acetification. Nevertheless, a strain of Saccharomyces cerevisiae and of Acetobacter malorum were selected and tested as starter cultures in the inoculation study. The inoculated processes with these strains were compared with another spontaneous process, yielding a significant reduction in time for AF with a total imposition of the S. cerevisiae strain. The resulting strawberry wine was acetified in different containers (glass and wood) yielding an initial imposition of the A. malorum inoculated strain, although displacement by Gluconacetobacter species was observed in the wood barrels. PMID:23498182

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

    PubMed

    De Vuyst, L; Weckx, S

    2016-07-01

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

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

    PubMed

    De Vuyst, L; Weckx, S

    2016-07-01

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

  19. Bacterial Diversity Analysis during the Fermentation Processing of Traditional Chinese Yellow Rice Wine Revealed by 16S rDNA 454 Pyrosequencing.

    PubMed

    Fang, Ruo-si; Dong, Ya-chen; Chen, Feng; Chen, Qi-he

    2015-10-01

    Rice wine is a traditional Chinese fermented alcohol drink. Spontaneous fermentation with the use of the Chinese starter and wheat Qu lead to the growth of various microorganisms during the complete brewing process. It's of great importance to fully understand the composition of bacteria diversity in rice wine in order to improve the quality and solve safety problems. In this study, a more comprehensive bacterial description was shown with the use of bacteria diversity analysis, which enabled us to have a better understanding. Rarefaction, rank abundance, alpha Diversity, beta diversity and principal coordinates analysis simplified their complex bacteria components and provide us theoretical foundation for further investigation. It has been found bacteria diversity is more abundant at mid-term and later stage of brewing process. Bacteria community analysis reveals there is a potential safety hazard existing in the fermentation, since most of the sequence reads are assigned to Enterobacter (7900 at most) and Pantoea (7336 at most), followed by Staphylococcus (2796 at most) and Pseudomonas (1681 at most). Lactic acid bacteria are rare throughout the fermentation process which is not in accordance with other reports. This work may offer us an opportunity to investigate micro ecological fermentation system in food industry.

  20. Microbial process for the preparation of acetic acid as well as solvent for its extraction from the fermentation broth

    DOEpatents

    Gaddy, James L.; Clausen, Edgar C.; Ko, Ching-Whan; Wade, Leslie E.; Wikstrom, Carl V.

    2002-01-01

    A modified water-immiscible solvent useful in the extraction of acetic acid from aqueous streams is a substantially pure mixture of isomers of highly branched di-alkyl amines. This solvent is substantially devoid of mono-alkyl amines and alcohols. Solvent mixtures formed of such a modified solvent with a desired cosolvent, preferably a low boiling hydrocarbon which forms an azeotrope with water are useful in the extraction of acetic acid from aqueous gaseous streams. An anaerobic microbial fermentation process for the production of acetic acid employs such solvents, under conditions which limit amide formation by the solvent and thus increase the efficiency of acetic acid recovery. Methods for the direct extraction of acetic acid and the extractive fermentation of acetic acid also employ the modified solvents and increase efficiency of acetic acid production. Such increases in efficiency are also obtained where the energy source for the microbial fermentation contains carbon dioxide and the method includes a carbon dioxide stripping step prior to extraction of acetic acid in solvent.

  1. Microbial process for the preparation of acetic acid as well as solvent for its extraction from the fermentation broth

    DOEpatents

    Gaddy, James L.; Clausen, Edgar C.; Ko, Ching-Whan; Wade, Leslie E.; Wikstrom, Carl V.

    2006-07-11

    A modified water-immiscible solvent useful in the extraction of acetic acid from aqueous streams is a substantially pure mixture of isomers of highly branched di-alkyl amines. This solvent is substantially devoid of mono-alkyl amines and alcohols. Solvent mixtures formed of such a modified solvent with a desired cosolvent, preferably a low boiling hydrocarbon which forms an azeotrope with water are useful in the extraction of acetic acid from aqueous gaseous streams. An anaerobic microbial fermentation process for the production of acetic acid employs such solvents, under conditions which limit amide formation by the solvent and thus increase the efficiency of acetic acid recovery. Methods for the direct extraction of acetic acid and the extractive fermentation of acetic acid also employ the modified solvents and increase efficiency of acetic acid production. Such increases in efficiency are also obtained where the energy source for the microbial fermentation contains carbon dioxide and the method includes a carbon dioxide stripping step prior to extraction of acetic acid in solvent.

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

    PubMed

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

    2002-01-01

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

  3. Alcohol

    MedlinePlus

    ... How Can I Help a Friend Who Cuts? Alcohol KidsHealth > For Teens > Alcohol Print A A A ... you can make an educated choice. What Is Alcohol? Alcohol is created when grains, fruits, or vegetables ...

  4. 78 FR 4431 - Santee Sioux Nation-Title XXI-Alcohol, Chapter 1.-Santee Sioux Nation Liquor Control Ordinance

    Federal Register 2010, 2011, 2012, 2013, 2014

    2013-01-22

    ... oxide of ethyl, alcohol, ethanol, or spirits of wine, from whatever source or by whatever process... by the alcoholic fermentation of an infusion or decoction of pure hops, or pure extract of hops and.... ``Wine'' means any alcoholic beverage obtained by fermentation of the natural contents of...

  5. Mood and Implicit Alcohol Expectancy Processes: Predicting Alcohol Consumption in the Laboratory

    PubMed Central

    Wardell, Jeffrey D.; Read, Jennifer P.; Curtin, John J.; Merrill, Jennifer E.

    2011-01-01

    Background Implicit positive alcohol expectancy (PAEs) processes are thought to respond phasically to external and internal stimuli – including mood states – and so they may exert powerful proximal influences over drinking behavior. Although social learning theory contends that mood states activate mood-congruent implicit PAEs, which in turn lead to alcohol use, there is a dearth of experimental research examining this mediation model relative to observable drinking. Moreover, an expectancy theory perspective might suggest that, rather than influencing PAEs directly, mood may moderate the association between PAEs and drinking. To test these models, the present study examined the role of mood in the association between implicitly measured PAE processes (i.e., latency to endorse PAEs) and immediate alcohol consumption in the laboratory. Gender differences in these processes also were examined. Method College students (N=146) were exposed to either a positive, negative, or neutral mood induction procedure, completed a computerized PAE reaction time (RT) task, and subsequently consumed alcohol ad libitum. Results The mood manipulation had no direct effects on drinking in the lab, making the mediation hypothesis irrelevant. Instead, gender and mood condition moderated the association between RT to endorse PAEs and drinking in the lab. For males, RT to tension reduction PAEs was a stronger predictor of volume of beer consumed and peak BAC in the context of general arousal (i.e., positive and negative mood) relative to neutral mood. RT to PAEs did not predict drinking in the lab for females. Conclusions The results show that PAE processes are important determinants of immediate drinking behavior in men, suggesting that biased attention to mood-relevant PAEs – as indicated by longer RTs – predicts greater alcohol consumption in the appropriate mood context. The findings also highlight the need to consider gender differences in PAE processes. This study underscores

  6. Quantification and characterization of cell wall polysaccharides released by non-Saccharomyces yeast strains during alcoholic fermentation.

    PubMed

    Giovani, Giovanna; Rosi, Iolanda; Bertuccioli, Mario

    2012-11-15

    In order to improve knowledge about the oenological characteristics of non-Saccharomyces yeast strains, and to reconsider their contribution to wine quality, we studied the release of polysaccharides by 13 non-Saccharomyces strains of different species (three wine yeasts, six grape yeasts, and three spoilage yeasts) during alcoholic fermentation in synthetic must. Three Saccharomyces cerevisiae strains were included for comparison. All of the non-Saccharomyces strains released polysaccharides into fermentation medium; the amount released depended on the yeast species, the number of cells formed and their physiological conditions. Normalizing the quantity of macromolecules released to the cell biomass revealed that most non-Saccharomyces strains produced a greater quantity of polysaccharides compared to S. cerevisiae strains after 7 and 14days of fermentation. This capacity was particularly expressed in the studied wine spoilage yeasts (Saccharomycodes ludwigii, Zygosaccharomyces bailii, and Brettanomyces bruxellensis). Chemical characterization of exocellular polysaccharides produced by non-Saccharomyces yeasts revealed them to essentially be mannoproteins with high mannose contents, ranging from 93% for S'codes. ludwigii to 73-74% for Pichia anomala and Starmerella bombicola. Protein contents varied from 9% for P. anomala to 29% for Z. bailii. These compositions were very similar to those of the S. cerevisiae strains, and to the chemical composition of the cell wall mannoproteins of different yeast species. The presence of galactose, in addition to mannose and glucose, in the exocellular polysaccharides released by Schizosaccharomyces pombe, confirmed the parietal nature of the polysaccharides released by non-Saccharomyces yeasts; only this species has a galactomannan located in the outer layer of the cell wall.

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

    PubMed

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

    2004-04-01

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

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

    PubMed

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

    2004-04-01

    The production of alcoholic beverages such as Tequila, Mezcal, whiskey, or beer includes the fermentation of a mash containing Maillard reaction products. Because excessive heating of the mash can lead to complications during the following fermentation step, the impact of Maillard products on the metabolism of Saccharomyces cerevisiae was investigated. For this purpose, fermentation was carried out in a model system in the presence and absence of Maillard reaction products and formation of ethanol served as a marker for the progression of fermentation. We found that increasing amounts of Maillard products reduced the formation of ethanol up to 80%. This effect was dependent on the pH value during the Maillard reaction, reaction time, as well as the carbohydrate and amino acid component used for the generation of Maillard reaction products. Another important factor is the pH value during fermentation: The inhibitory effect of Maillard products was not detectable at a pH of 4 and increased with higher pH-values. These findings might be of relevance for the production of above-mentioned beverages. PMID:15053549

  9. Bioactive Compounds Derived from the Yeast Metabolism of Aromatic Amino Acids during Alcoholic Fermentation

    PubMed Central

    Guillamon, Jose Manuel; Torija, Maria Jesus; Beltran, Gemma; Troncoso, Ana M.; Garcia-Parrilla, M. Carmen

    2014-01-01

    Metabolites resulting from nitrogen metabolism in yeast are currently found in some fermented beverages such as wine and beer. Their study has recently attracted the attention of researchers. Some metabolites derived from aromatic amino acids are bioactive compounds that can behave as hormones or even mimic their role in humans and may also act as regulators in yeast. Although the metabolic pathways for their formation are well known, the physiological significance is still far from being understood. The understanding of this relevance will be a key element in managing the production of these compounds under controlled conditions, to offer fermented food with specific enrichment in these compounds or even to use the yeast as nutritional complements. PMID:24895623

  10. Optimization of the simultaneous saccharification and fermentation process using thermotolerant yeasts.

    PubMed

    Ballesteros, I; Oliva, J M; Ballesteros, M; Carrasco, J

    1993-01-01

    Different treatments to improve the thermotolerance of fermenting yeasts for simultaneous ethanol saccharification and fermentation process of cellulosic materials have been examined. Yeasts of the genera Saccharomyces and Kluyveromyces were tested for growth and fermentation at progressively higher temperatures in the range of 42-47 degrees C. The best results were obtained with K. marxianus LG, which was then submitted to different treatments in order to achieve thermotolerant clones. A total of 35 new clones were obtained that dramatically improved the SSF of 10% Solka-floc substrate at 45 degrees C when compared to the original strain, some with ethanol concentrations as high as 33 g/L.

  11. [Analysis of changes in minerals contents during cider fermentation process by inductively coupled plasma mass spectrometry].

    PubMed

    Ye, Meng-qi; Yue, Tian-li; Gao, Zhen-peng; Yuan, Ya-hong; Nie, Gang

    2015-01-01

    The changes in mineral elements during cider fermentation process were determined using ICP-MS. The results showed that the main minerals in the fermentation liquor included K, Na, Ca, Mg, Fe, Mn, Zn, Cu, Sr and B. The content of K was the highest in both the apple juice and the cider, being 1 853. 83 and 1 654. 38 mg . L-1 respectively. The content of minerals was in dynamic changes along with the fermentation process. As a whole, during 72-120 h and 144-216 h, most of the minerals contents underwent great fluctuation. Especially when fermented for 192 h, the content of most of the minerals reached peak value or valley value. The content of Fe and Zn achieved their peak value, while the content of K, Na, Ca, Mg, Mn and B achieved valley value. But during the following 24 h, the content of minerals underwent a sharp reversal. After fermentation, the content of K, Mg, Cu, Zn and B decreased significantly, while the content of Na, Ca, Mn, Fe and Sr did not change significantly. The correlational analysis was conducted to evaluate the correlation between the mineral elements, and the result showed that the correlation between Ca and Mn was the most significant, with the correlation index reaching 0. 924. The information of this study will supply sufficient data for the fermentation process control and quality improvement of cider.

  12. Conversion of acids to alcohols by Clostridium ragsdalei strain P11: Process optimization and biochemistry

    NASA Astrophysics Data System (ADS)

    Isom, Catherine E.

    Research focus was directed toward the development of a biocatalyst that can be used to produce commodity chemicals and transportation fuels from volatile fatty acids ubiquitous in waste biomass. Clostridium ragsdalei was introduced to serve as an exemplar carboxidotrophic acetogen that reduces VFAs to alcohols of the same carbon structure with only acetate and ethanol as by-products of the fermentation. This dissertation developed a better understanding of this process in C. ragsdalei and, in turn, other similar bacteria and to supported previous discoveries as they relate to carboxylate reduction in acetogens. Additionally, pure culture studies allowed for a more detailed understanding of the biochemical behavior response to different compounds without skewing the results due to the influence of other species.

  13. Alcohol

    MedlinePlus

    ... Text Size: A A A Listen En Español Alcohol Wondering if alcohol is off limits with diabetes? Most people with diabetes can have a moderate amount of alcohol. Research has shown that there can be some ...

  14. Alcohol

    MedlinePlus

    If you are like many Americans, you drink alcohol at least occasionally. For many people, moderate drinking ... risky. Heavy drinking can lead to alcoholism and alcohol abuse, as well as injuries, liver disease, heart ...

  15. Effect of immobilized cells in calcium alginate beads in alcoholic fermentation

    PubMed Central

    2013-01-01

    Saccharomyces cerevisiae cells were immobilized in calcium alginate and chitosan-covered calcium alginate beads and studied in the fermentation of glucose and sucrose for ethanol production. The batch fermentations were carried out in an orbital shaker and assessed by monitoring the concentration of substrate and product with HPLC. Cell immobilization in calcium alginate beads and chitosan-covered calcium alginate beads allowed reuse of the beads in eight sequential fermentation cycles of 10 h each. The final concentration of ethanol using free cells was 40 g L-1 and the yields using glucose and sucrose as carbon sources were 78% and 74.3%, respectively. For immobilized cells in calcium alginate beads, the final ethanol concentration from glucose was 32.9 ± 1.7 g L-1 with a 64.5 ± 3.4% yield, while the final ethanol concentration from sucrose was 33.5 ± 4.6 g L-1 with a 64.5 ± 8.6% yield. For immobilized cells in chitosan-covered calcium alginate beads, the ethanol concentration from glucose was 30.7 ± 1.4 g L-1 with a 61.1 ± 2.8% yield, while the final ethanol concentration from sucrose was 31.8 ± 6.9 g L-1 with a 62.1 ± 12.8% yield. The immobilized cells allowed eight 10 h sequential reuse cycles to be carried out with stable final ethanol concentrations. In addition, there was no need to use antibiotics and no contamination was observed. After the eighth cycle, there was a significant rupture of the beads making them inappropriate for reuse. PMID:23721664

  16. Effect of immobilized cells in calcium alginate beads in alcoholic fermentation.

    PubMed

    Duarte, Juliana C; Rodrigues, J Augusto R; Moran, Paulo J S; Valença, Gustavo P; Nunhez, José R

    2013-05-30

    Saccharomyces cerevisiae cells were immobilized in calcium alginate and chitosan-covered calcium alginate beads and studied in the fermentation of glucose and sucrose for ethanol production. The batch fermentations were carried out in an orbital shaker and assessed by monitoring the concentration of substrate and product with HPLC. Cell immobilization in calcium alginate beads and chitosan-covered calcium alginate beads allowed reuse of the beads in eight sequential fermentation cycles of 10 h each. The final concentration of ethanol using free cells was 40 g L-1 and the yields using glucose and sucrose as carbon sources were 78% and 74.3%, respectively. For immobilized cells in calcium alginate beads, the final ethanol concentration from glucose was 32.9 ± 1.7 g L-1 with a 64.5 ± 3.4% yield, while the final ethanol concentration from sucrose was 33.5 ± 4.6 g L-1 with a 64.5 ± 8.6% yield. For immobilized cells in chitosan-covered calcium alginate beads, the ethanol concentration from glucose was 30.7 ± 1.4 g L-1 with a 61.1 ± 2.8% yield, while the final ethanol concentration from sucrose was 31.8 ± 6.9 g L-1 with a 62.1 ± 12.8% yield. The immobilized cells allowed eight 10 h sequential reuse cycles to be carried out with stable final ethanol concentrations. In addition, there was no need to use antibiotics and no contamination was observed. After the eighth cycle, there was a significant rupture of the beads making them inappropriate for reuse.

  17. Economic feasibility of agricultural alcohol production within a biomass system

    SciTech Connect

    Hertzmark, D.; Flaim, S.; Ray, D.; Parvin, G.

    1980-12-01

    The technical and economic feasibility of agricultural alcohol production in the United States is discussed. The beverage fermentation processes are compared and contrasted with the wet milling of corn, and alternative agricultural products for alcohol production are discussed. Alcohol costs for different fermentation methods and for various agricultural crops (corn, sugar cane, sugar beets, etc.) are presented, along with a brief discussion of US government policy implications. (JMT)

  18. Process Model of Grief Therapy in an Alcohol Treatment Program.

    ERIC Educational Resources Information Center

    Martin, Sherri; Privette, Gayle

    1989-01-01

    Discusses a psychoeducational, experiential group for members of an alcohol treatment program which addressed loss, personal reaction to loss, and grief as a healing process. Explores the relationship between grieving and addiction, and presents the protocol for the group experience. (Author)

  19. 27 CFR 19.342 - Receipt of spirits, wines, and alcoholic flavoring materials for processing.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2012-04-01 2012-04-01 false Receipt of spirits, wines, and alcoholic flavoring materials for processing. 19.342 Section 19.342 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS DISTILLED SPIRITS PLANTS Processing of Distilled...

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

    PubMed

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

    2008-08-01

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

  1. DGGE and multivariate analysis of a yeast community in spontaneous cocoa fermentation process.

    PubMed

    Ferreira, A C R; Marques, E L S; Dias, J C T; Rezende, R P

    2015-01-01

    Cocoa bean is the main raw material used in the production of chocolate. In southern Bahia, Brazil, cocoa farming and processing is an important economic activity. The fermentation of cocoa is the processing stage that yields important chocolate flavor precursors and complex microbial involvement is essential for this process. In this study, PCR-denaturing gradient gel electrophoreses (DGGE) was used to investigate the diversity of yeasts present during the spontaneous fermentation of cocoa in southern Bahia. The DGGE analysis revealed a richness of 8 to 13 distinct bands of varied intensities among the samples; and samples taken at 24, 36, and 48 h into the fermentation process were found to group with 70% similarity and showed the greatest diversity of bands. Hierarchical clustering showed that all samples had common operational taxonomic units (OTUs) and the highest number of OTUs was found in the 48 h sample. Variations in pH and temperature observed within the fermenting mass over time possibly had direct effects on the composition of the existing microbial community. The findings reported here indicate that a heterogeneous yeast community is involved in the complex cocoa fermentation process, which is known to involve a succession of specialized microorganisms. PMID:26782494

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

    SciTech Connect

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

    2014-06-19

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

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

    NASA Astrophysics Data System (ADS)

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

    2014-06-01

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

  4. Alcohol

    MedlinePlus

    ... Got Homework? Here's Help White House Lunch Recipes Alcohol KidsHealth > For Kids > Alcohol Print A A A Text Size What's in ... What Is Alcoholism? Say No en español El alcohol Getting the Right Message "Hey, who wants a ...

  5. Ethyl alcohol production

    SciTech Connect

    Hofman, V.; Hauck, D.

    1980-11-01

    Recent price increases and temporary shortages of petroleum products have caused farmers to search for alternate sources of fuel. The production of ethyl alcohol from grain is described and the processes involved include saccharification, fermentation and distillation. The resulting stillage has potential as a livestock feed.

  6. 21 CFR 178.3770 - Polyhydric alcohol esters of oxidatively refined (Gersthofen process) montan wax acids.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 3 2012-04-01 2012-04-01 false Polyhydric alcohol esters of oxidatively refined... Polyhydric alcohol esters of oxidatively refined (Gersthofen process) montan wax acids. Polyhydric alcohol... following prescribed conditions: (a) The polyhydric alcohol esters identified in this paragraph may be...

  7. 21 CFR 178.3770 - Polyhydric alcohol esters of oxidatively refined (Gersthofen process) montan wax acids.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 3 2013-04-01 2013-04-01 false Polyhydric alcohol esters of oxidatively refined... Polyhydric alcohol esters of oxidatively refined (Gersthofen process) montan wax acids. Polyhydric alcohol... following prescribed conditions: (a) The polyhydric alcohol esters identified in this paragraph may be...

  8. 21 CFR 178.3770 - Polyhydric alcohol esters of oxidatively refined (Gersthofen process) montan wax acids.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Polyhydric alcohol esters of oxidatively refined... Polyhydric alcohol esters of oxidatively refined (Gersthofen process) montan wax acids. Polyhydric alcohol... following prescribed conditions: (a) The polyhydric alcohol esters identified in this paragraph may be...

  9. 21 CFR 178.3770 - Polyhydric alcohol esters of oxidatively refined (Gersthofen process) montan wax acids.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 3 2011-04-01 2011-04-01 false Polyhydric alcohol esters of oxidatively refined... Polyhydric alcohol esters of oxidatively refined (Gersthofen process) montan wax acids. Polyhydric alcohol... following prescribed conditions: (a) The polyhydric alcohol esters identified in this paragraph may be...

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

    SciTech Connect

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

    2015-05-19

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

  11. The application of non-Saccharomyces yeast in fermentations with limited aeration as a strategy for the production of wine with reduced alcohol content.

    PubMed

    Contreras, A; Hidalgo, C; Schmidt, S; Henschke, P A; Curtin, C; Varela, C

    2015-07-16

    High alcohol concentrations reduce the complexity of wine sensory properties. In addition, health and economic drivers have the wine industry actively seeking technologies that facilitate the production of wines with lower alcohol content. One of the simplest approaches to achieve this aim would be the use of wine yeast strains which are less efficient at transforming grape sugars into ethanol, however commercially available wine yeasts produce very similar ethanol yields. Non-conventional yeast, in particular non-Saccharomyces species, have shown potential for producing wines with lower alcohol content. These yeasts are naturally present in the early stages of fermentation but in general are not capable of completing alcoholic fermentation. We have evaluated 48 non-Saccharomyces isolates to identify strains that, with limited aeration and in sequential inoculation regimes with S. cerevisiae, could be used for the production of wine with lower ethanol concentration. Two of these, Torulaspora delbrueckii AWRI1152 and Zygosaccharomyces bailii AWRI1578, enabled the production of wine with reduced ethanol concentration under limited aerobic conditions. Depending on the aeration regime T. delbrueckii AWRI1152 and Z. bailii AWRI1578 showed a reduction in ethanol concentration of 1.5% (v/v) and 2.0% (v/v) respectively, compared to the S. cerevisiae anaerobic control.

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

    PubMed

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

    2016-10-01

    Butanol is considered an attractive biofuel and a commercially important bulk chemical. However, economical production of butanol by solventogenic clostridia, e.g., via fermentative production of acetone-butanol-ethanol (ABE), is hampered by low fermentation performance, mainly as a result of toxicity of butanol to microorganisms and high substrate costs. Recently, sugars from marine macroalgae and syngas were recognized as potent carbon sources in biomass feedstocks that are abundant and do not compete for arable land with edible crops. With the aid of systems metabolic engineering, many researchers have developed clostridial strains with improved performance on fermentation of these substrates. Alternatively, fermentation strategies integrated with butanol recovery processes such as adsorption, gas stripping, liquid-liquid extraction, and pervaporation have been designed to increase the overall titer of butanol and volumetric productivity. Nevertheless, for economically feasible production of butanol, innovative strategies based on recent research should be implemented. This review describes and discusses recent advances in the development of biomass feedstocks, microbial strains, and fermentation processes for butanol production. PMID:27531513

  13. Two-stage fermentation process for enhanced mannitol production using Candida magnoliae mutant R9.

    PubMed

    Savergave, Laxman S; Gadre, Ramchandra V; Vaidya, Bhalchandra K; Jogdand, Vitthal V

    2013-02-01

    Mutants of Candida magnoliae NCIM 3470 were generated by treatment of ultra-violet radiations, ethyl methyl sulphonate and N-methyl-N'-nitro-N-nitrosoguanidine. Mutants with higher reductase activity were screened by means of 2,3,5-triphenyl tetrazolium chloride agar plate assay. Among the screened mutants, the mutant R9 produced maximum mannitol (i.e. 46 g l(-1)) in liquid fermentation medium containing 250 g l(-1) glucose and hence was selected for further experiments. Preliminary optimization studies were carried out on shake-flask level which increased the mannitol production to 60 g l(-1) in liquid fermentation medium containing 300 g l(-1) glucose. A two-stage fermentation process comprising of growth phase and production phase was employed. During the growth phase, glucose was supplemented and aerobic conditions were maintained. Thereafter, the production phase was initiated by supplementing fructose and switching to anaerobic conditions by discontinuing aeration and decreasing the speed of agitation. The strategy of two-stage fermentation significantly enhanced the production of mannitol up to 240 g l(-1), which is the highest among all fermentative production processes and corresponds to 81 % yield and 4 g l(-1 )h(-1) productivity without formation of any by-product.

  14. Alcoholism

    PubMed Central

    Girard, Donald E.; Carlton, Bruce E.

    1978-01-01

    There are important measurements of alcoholism that are poorly understood by physicians. Professional attitudes toward alcoholic patients are often counterproductive. Americans spend about $30 billion on alcohol a year and most adults drink alcohol. Even though traditional criteria allow for recognition of the disease, diagnosis is often made late in the natural course, when intervention fails. Alcoholism is a major health problem and accounts for 10 percent of total health care costs. Still, this country's 10 million adult alcoholics come from a pool of heavy drinkers with well defined demographic characteristics. These social, cultural and familial traits, along with subtle signs of addiction, allow for earlier diagnosis. Although these factors alone do not establish a diagnosis of alcoholism, they should alert a physician that significant disease may be imminent. Focus must be directed to these aspects of alcoholism if containment of the problem is expected. PMID:685264

  15. Recent advances in electronic nose techniques for monitoring of fermentation process.

    PubMed

    Jiang, Hui; Zhang, Hang; Chen, Quansheng; Mei, Congli; Liu, Guohai

    2015-12-01

    Microbial fermentation process is often sensitive to even slight changes of conditions that may result in unacceptable end-product quality. Thus, the monitoring of the process is critical for discovering unfavorable deviations as early as possible and taking the appropriate measures. However, the use of traditional analytical techniques is often time-consuming and labor-intensive. In this sense, the most effective way of developing rapid, accurate and relatively economical method for quality assurance in microbial fermentation process is the use of novel chemical sensor systems. Electronic nose techniques have particular advantages in non-invasive monitoring of microbial fermentation process. Therefore, in this review, we present an overview of the most important contributions dealing with the quality control in microbial fermentation process using the electronic nose techniques. After a brief description of the fundamentals of the sensor techniques, some examples of potential applications of electronic nose techniques monitoring are provided, including the implementation of control strategies and the combination with other monitoring tools (i.e. sensor fusion). Finally, on the basis of the review, the electronic nose techniques are critically commented, and its strengths and weaknesses being highlighted. In addition, on the basis of the observed trends, we also propose the technical challenges and future outlook for the electronic nose techniques.

  16. Acetone-butanol-ethanol from sweet sorghum juice by an immobilized fermentation-gas stripping integration process.

    PubMed

    Cai, Di; Wang, Yong; Chen, Changjing; Qin, Peiyong; Miao, Qi; Zhang, Changwei; Li, Ping; Tan, Tianwei

    2016-07-01

    In this study, sweet sorghum juice (SSJ) was used as the substrate in a simplified ABE fermentation-gas stripping integration process without nutrients supplementation. The sweet sorghum bagasse (SSB) after squeezing the fermentable juice was used as the immobilized carrier. The results indicated that the productivity of ABE fermentation process was improved by gas stripping integration. A total 24g/L of ABE solvents was obtained from 59.6g/L of initial sugar after 80h of fermentation with gas stripping. Then, long-term of fed-batch fermentation with continuous gas stripping was further performed. 112.9g/L of butanol, 44.1g/L of acetone, 9.5g/L of ethanol (total 166.5g/L of ABE) was produced in overall 312h of fermentation. At the same time, concentrated ABE product was obtained in the condensate of gas stripping.

  17. Fermentation Industry.

    ERIC Educational Resources Information Center

    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)

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

    PubMed Central

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

    2014-01-01

    This paper provides an overview on steered fermentation processes to release phenolic compounds from plant-based matrices, as well as on their potential application to convert phenolic compounds into unique metabolites. The ability of fermentation to improve the yield and to change the profile of phenolic compounds is mainly due to the release of bound phenolic compounds, as a consequence of the degradation of the cell wall structure by microbial enzymes produced during fermentation. Moreover, the microbial metabolism of phenolic compounds results in a large array of new metabolites through different bioconversion pathways such as glycosylation, deglycosylation, ring cleavage, methylation, glucuronidation and sulfate conjugation, depending on the microbial strains and substrates used. A whole range of metabolites is produced, however metabolic pathways related to the formation and bioactivities, and often quantification of the metabolites are highly underinvestigated. This strategy could have potential to produce extracts with a high-added value from plant-based matrices. PMID:25347275

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

    PubMed

    Zi, Lihan; Liu, Chenguang; Bai, Fengwu

    2014-02-01

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

  20. Biodegradation of phenol using the self-cycling fermentation (SCF) process

    SciTech Connect

    Hughes, S.M.; Cooper, D.G.

    1996-07-05

    Self-cycling fermentation (SCF) in a stirred tank reactor was applied to the biodegradation of phenol by Pseudomonas putida. The technique resulted in stable and repeatable performance. Complete substrate consumption was achieved under all operating conditions investigated. SCF resulted in substrate utilization rates as high as 14.5 kg of phenol per cubic meter of fermentor volume per day of fermentation, higher than those that have been reported for batch, CSTR, and packed column fermentors. A mathematical model of the self-cycling fermentation process was expanded to include inhibitory substrate-microorganism combinations, and was shown to provide a good fit to both end-of-cycle and intracycle experimental data.

  1. [Evaluation of the cellulase cost during the cassava cellulose ethanol fermentation process].

    PubMed

    Fang, Zhenhong; Deng, Hongbo; Zhang, Xiaoxi; Zhang, Jian; Bao, Jie

    2013-03-01

    Cellulose takes nearly 10% (W/W) dry weight of cassava tubers. In this study, the cellulase cost of different ethanol fermentation from cassava cellulose was evaluated. The processes include the direct saccharification and fermentation of original cassava cellulose residues, the direct saccharification and fermentation of pretreated cassava cellulose residues, and the simultaneous co-saccharification and fermentation of cassava starch and cassava cellulose. The results show that the cassava cellulose utilization in the first two processes were low with the enzyme cost of 13 602 and 11 659 RMB Yuan per tone of ethanol, respectively. In the third process, the final ethanol concentration increased from 101.5 g/L to 107.0 g/L when cassava cellulose and cassava starch were saccharified simultaneously. Comparing to the first two processes, the third one demonstrated the lowest enzyme cost at 3 589 RMB Yuan per ton of ethanol, which was less than the ethanol price and no additional equipment and operation cost input were added. The conclusion provided a practical way of cassava cellulose utilization in cassava ethanol industry.

  2. Pretreatment effects on orange processing waste for making ethanol by simultaneous saccharification and fermentation

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Pretreatment of orange processing waste (CPW) by steam explosion under various conditions (pretreatment time, pH and temperatures) was investigated. Pretreatments longer than 4 min with steam purging resulted in CPW containing less than 0.1% limonene, an inhibitor for fermentation. Steam pretreatmen...

  3. 27 CFR 19.296 - Fermented materials.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2014-04-01 2014-04-01 false Fermented materials. 19.296 Section 19.296 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU..., Use, and Disposal of Materials § 19.296 Fermented materials. Fermented materials that a...

  4. 27 CFR 19.296 - Fermented materials.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2011-04-01 2011-04-01 false Fermented materials. 19.296 Section 19.296 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU..., Use, and Disposal of Materials § 19.296 Fermented materials. Fermented materials that a...

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

    PubMed

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

    2014-01-01

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

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

    PubMed

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

    2014-07-15

    This work investigates the capability of Fourier-Transform near infrared (FT-NIR) spectroscopy to monitor and assess process parameters in beer fermentation at different operative conditions. For this purpose, the fermentation of wort with two different yeast strains and at different temperatures was monitored for nine days by FT-NIR. To correlate the collected spectra with °Brix, pH and biomass, different multivariate data methodologies were applied. Principal component analysis (PCA), partial least squares (PLS) and locally weighted regression (LWR) were used to assess the relationship between FT-NIR spectra and the abovementioned process parameters that define the beer fermentation. The accuracy and robustness of the obtained results clearly show the suitability of FT-NIR spectroscopy, combined with multivariate data analysis, to be used as a quality control tool in the beer fermentation process. FT-NIR spectroscopy, when combined with LWR, demonstrates to be a perfectly suitable quantitative method to be implemented in the production of beer. PMID:24594186

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

    PubMed

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

    2014-07-15

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

  8. Heterogeneous catalytic process for alcohol fuels from syngas

    SciTech Connect

    Minahan, D.M.; Nagaki, D.A.

    1995-12-31

    This project is focused on the discovery and evaluation of novel heterogeneous catalyst for the production of oxygenated fuel enhancers from synthesis gas. Catalysts have been studied and optimized for the production of methanol and isobutanol mixtures which may be used for the downstream synthesis of MTBE or related oxygenates. Higher alcohols synthesis (HAS) from syngas was studied; the alcohols that are produced in this process may be used for the downstream synthesis of MTBE or related oxygenates. This work has resulted in the discovery of a catalyst system that is highly selective for isobutanol compared with the prior art. The catalysts operate at high temperature (400{degrees}C), and consist of a spinel oxide support (general formula AB{sub 2}O{sub 4}, where A=M{sup 2+} and B = M{sup 3+}), promoted with various other elements. These catalysts operate by what is believed to be an aldol condensation mechanism, giving a product mix of mainly methanol and isobutanol. In this study, the effect of product feed/recycle (methanol, ethanol. n-propanol, isopropanol, carbon dioxide and water) on the performance of 10-DAN-55 (spinel oxide based catalyst) at 400{degrees}C, 1000 psi, GHSV = 12,000 and syngas (H{sub 2}/CO) ratio = 1:2 (alcohol addition) and 1:1 (carbon dioxide and water addition) was studied. The effect of operation at high temperatures and pressures on the performance of an improved catalyst formulation was also examined.

  9. Cucumber fermentation

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Humans have consumed fermented cucumber products since before the dawn of civilization. Although cucumber fermentation remains largely a traditional process, it has proven to be a consistently safe process by which raw cucumbers are transformed into high quality pickles that have a long shelf-life ...

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

    PubMed

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

    2015-02-01

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

  11. Effect of Fermentation Broths on Performance of Hydrophobic Zeolite-Silicone Rubber Mixed Matrix Pervaporation Membranes

    EPA Science Inventory

    Fermentative organisms produce a range of compounds in addition to the desired product. For example, in addition to ethanol, standard yeast produce longer straight-chained and branched alcohols and organic acids. Additionally, biomass pretreatment process, particularly acid-bas...

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

    PubMed

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

    2016-09-01

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

  13. Effective ethanol production by reutilizing waste distillage anaerobic digestion effluent in an integrated fermentation process coupled with both ethanol and methane fermentations.

    PubMed

    Zhang, Cheng Ming; Mao, Zhong Gui; Wang, Xin; Zhang, Jian Hua; Sun, Fu Bao; Tang, Lei; Zhang, Hong Jian

    2010-11-01

    An integrated ethanol-methane fermentation coupled system characterized with full wastewater reutilization was proposed. The waste distillage originated from ethanol distillation was treated with anaerobic digestion and then recycled for medium preparation in the next ethanol fermentation run. This process could enhance wastewater reutilization, save fresh water and reduce energy consumption in the cassava-based ethanol production. The results indicated that, when using anaerobic effluents from the digestion process with only one tank, an ethanol concentration of 10.5% (v/v) compatible with that of conventional one could be achieved, but ethanol fermentation was partially inhibited and operation time gradually prolonged from 48 to 105 h. Using anaerobic effluents from the digestion process with two subsequently connected tanks, ethanol fermentation performance could be largely improved, and the fermentation lag could be completely eliminated. The performance enhancement was due to the concentrations reduction in organic acids, such as acetic and propionic acids in the digestion effluents using two digestion tanks in-series.

  14. Catalysts and process for hydrogenolysis of sugar alcohols to polyols

    DOEpatents

    Chopade, Shubham P [East Lansing, MI; Miller, Dennis J [Okemos, MI; Jackson, James E [Haslett, MI; Werpy, Todd A [West Richland, WA; Frye, Jr., John G [Richland, WA; Zacher, Alan H [Richland, WA

    2001-09-18

    The present invention provides a process for preparation of low molecular weight polyols from high molecular weight polyols in a hydrogenolysis reaction under elevated temperature and hydrogen pressure. The process comprises providing in a reaction mixture the polyols, a base, and a metal catalyst prepared by depositing a transition metal salt on an inert support, reducing the metal salt to the metal with hydrogen, and passivating the metal with oxygen, and wherein the catalyst is reduced with hydrogen prior to the reaction. In particular, the process provides for the preparation of glycerol, propylene glycol, and ethylene glycol from sugar alcohols such as sorbitol or xylitol. In a preferred process, the metal catalyst comprises ruthenium which is deposited on an alumina, titania, or carbon support, and the dispersion of the ruthenium on the support increases during the hydrogenolysis reaction.

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

    PubMed

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

    2011-07-01

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

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

    PubMed

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

    2011-07-01

    Dried and ground banana peel biomass (BP) after hydrothermal sterilization pretreatment was used for ethanol production using simultaneous saccharification and fermentation (SSF). Central composite design (CCD) was used to optimize concentrations of cellulase and pectinase, temperature and time for ethanol production from BP using SSF. Analysis of variance showed a high coefficient of determination (R(2)) value of 0.92 for ethanol production. On the basis of model graphs and numerical optimization, the validation was done in a laboratory batch fermenter with cellulase, pectinase, temperature and time of nine cellulase filter paper unit/gram cellulose (FPU/g-cellulose), 72 international units/gram pectin (IU/g-pectin), 37 °C and 15 h, respectively. The experiment using optimized parameters in batch fermenter not only resulted in higher ethanol concentration than the one predicted by the model equation, but also saved fermentation time. This study demonstrated that both hydrothermal pretreatment and SSF could be successfully carried out in a single vessel, and use of optimized process parameters helped achieve significant ethanol productivity, indicating commercial potential for the process. To the best of our knowledge, ethanol concentration and ethanol productivity of 28.2 g/l and 2.3 g/l/h, respectively from banana peels have not been reported to date. PMID:21376555

  17. Yeast population dynamics reveal a potential 'collaboration' between Metschnikowia pulcherrima and Saccharomyces uvarum for the production of reduced alcohol wines during Shiraz fermentation.

    PubMed

    Contreras, A; Curtin, C; Varela, C

    2015-02-01

    The wine sector is actively seeking strategies and technologies that facilitate the production of wines with lower alcohol content. One of the simplest approaches to achieve this aim would be the use of wine yeast strains which are less efficient at transforming grape sugars into ethanol; however, commercial wine yeasts have very similar ethanol yields. We recently demonstrated that Metschnikowia pulcherrima AWRI1149 was able to produce wine with reduced alcohol concentration when used in sequential inoculation with a wine strain of Saccharomyces cerevisiae. Here, different inoculation regimes were explored to study the effect of yeast population dynamics and potential yeast interactions on the metabolism of M. pulcherrima AWRI1149 during fermentation of non-sterile Shiraz must. Of all inoculation regimes tested, only ferments inoculated with M. pulcherrima AWRI1149 showed reduced ethanol concentration. Population dynamics revealed the presence of several indigenous yeast species and one of these, Saccharomyces uvarum (AWRI 2846), was able to produce wine with reduced ethanol concentration in sterile conditions. Both strains however, were inhibited when a combination of three non-Saccharomyces strains, Hanseniaspora uvarum AWRI863, Pichia kluyveri AWRI1896 and Torulaspora delbrueckii AWRI2845 were inoculated into must, indicating that the microbial community composition might impact on the growth of M. pulcherrima AWRI1149 and S. uvarum AWRI 2846. Our results indicate that mixed cultures of M. pulcherrima AWRI1149 and S. uvarum AWRI2846 enable an additional reduction of wine ethanol concentration compared to the same must fermented with either strain alone. This work thus provides a foundation to develop inoculation regimes for the successful application of non-cerevisiae yeast to the production of wines with reduced alcohol.

  18. Inhibitory Role of Greatwall-Like Protein Kinase Rim15p in Alcoholic Fermentation via Upregulating the UDP-Glucose Synthesis Pathway in Saccharomyces cerevisiae.

    PubMed

    Watanabe, Daisuke; Zhou, Yan; Hirata, Aiko; Sugimoto, Yukiko; Takagi, Kenichi; Akao, Takeshi; Ohya, Yoshikazu; Takagi, Hiroshi; Shimoi, Hitoshi

    2015-10-23

    The high fermentation rate of Saccharomyces cerevisiae sake yeast strains is attributable to a loss-of-function mutation in the RIM15 gene, which encodes a Greatwall-family protein kinase that is conserved among eukaryotes. In the present study, we performed intracellular metabolic profiling analysis and revealed that deletion of the RIM15 gene in a laboratory strain impaired glucose-anabolic pathways through the synthesis of UDP-glucose (UDPG). Although Rim15p is required for the synthesis of trehalose and glycogen from UDPG upon entry of cells into the quiescent state, we found that Rim15p is also essential for the accumulation of cell wall β-glucans, which are also anabolic products of UDPG. Furthermore, the impairment of UDPG or 1,3-β-glucan synthesis contributed to an increase in the fermentation rate. Transcriptional induction of PGM2 (phosphoglucomutase) and UGP1 (UDPG pyrophosphorylase) was impaired in Rim15p-deficient cells in the early stage of fermentation. These findings demonstrate that the decreased anabolism of glucose into UDPG and 1,3-β-glucan triggered by a defect in the Rim15p-mediated upregulation of PGM2 and UGP1 redirects the glucose flux into glycolysis. Consistent with this, sake yeast strains with defective Rim15p exhibited impaired expression of PGM2 and UGP1 and decreased levels of β-glucans, trehalose, and glycogen during sake fermentation. We also identified a sake yeast-specific mutation in the glycogen synthesis-associated glycogenin gene GLG2, supporting the conclusion that the glucose-anabolic pathway is impaired in sake yeast. These findings demonstrate that downregulation of the UDPG synthesis pathway is a key mechanism accelerating alcoholic fermentation in industrially utilized S. cerevisiae sake strains.

  19. Inhibitory Role of Greatwall-Like Protein Kinase Rim15p in Alcoholic Fermentation via Upregulating the UDP-Glucose Synthesis Pathway in Saccharomyces cerevisiae

    PubMed Central

    Watanabe, Daisuke; Zhou, Yan; Hirata, Aiko; Sugimoto, Yukiko; Takagi, Kenichi; Akao, Takeshi; Ohya, Yoshikazu; Takagi, Hiroshi

    2015-01-01

    The high fermentation rate of Saccharomyces cerevisiae sake yeast strains is attributable to a loss-of-function mutation in the RIM15 gene, which encodes a Greatwall-family protein kinase that is conserved among eukaryotes. In the present study, we performed intracellular metabolic profiling analysis and revealed that deletion of the RIM15 gene in a laboratory strain impaired glucose-anabolic pathways through the synthesis of UDP-glucose (UDPG). Although Rim15p is required for the synthesis of trehalose and glycogen from UDPG upon entry of cells into the quiescent state, we found that Rim15p is also essential for the accumulation of cell wall β-glucans, which are also anabolic products of UDPG. Furthermore, the impairment of UDPG or 1,3-β-glucan synthesis contributed to an increase in the fermentation rate. Transcriptional induction of PGM2 (phosphoglucomutase) and UGP1 (UDPG pyrophosphorylase) was impaired in Rim15p-deficient cells in the early stage of fermentation. These findings demonstrate that the decreased anabolism of glucose into UDPG and 1,3-β-glucan triggered by a defect in the Rim15p-mediated upregulation of PGM2 and UGP1 redirects the glucose flux into glycolysis. Consistent with this, sake yeast strains with defective Rim15p exhibited impaired expression of PGM2 and UGP1 and decreased levels of β-glucans, trehalose, and glycogen during sake fermentation. We also identified a sake yeast-specific mutation in the glycogen synthesis-associated glycogenin gene GLG2, supporting the conclusion that the glucose-anabolic pathway is impaired in sake yeast. These findings demonstrate that downregulation of the UDPG synthesis pathway is a key mechanism accelerating alcoholic fermentation in industrially utilized S. cerevisiae sake strains. PMID:26497456

  20. Modeling of the last stage of production phase of oxytetracycline fermentation processes.

    PubMed

    Xu, C; Fang, C; Ma, Z

    1993-01-01

    In an attempt to disclose the reason why, during the last stage of FBOFP (fed-batch oxytetracycline fermentation processes) its specific production rate in general decreases notably, the authors started with the modeling of the process based on operation data, and thus reached the conclusion that this is due to too low residual nitrogen in the substrate. This inference is quite unacceptable to the current practice of the process operations. It was finally realized that the trouble lies in that our old measurement method of residual nitrogen is misleading. Upon using improved measuring method, it was found that while the total residual nitrogen is plentiful, the available nitrogen notably decreases with time, and thus confirmed the authors' conclusions. Experiments on industrial fermentators showed that the product can be increased by 1%, and the titer reaches 3200 micrograms/ml.

  1. Alcoholic fermentation of d-xylose by yeasts. [Brettanomyces naardenensis; Candida shehatae; Candida tenuis; Pachysolen tannaphilus, Pichia segobiensis; Pichia stipitis

    SciTech Connect

    Toivola, A.; Yarrow, D.; van den Bosch, E.; van Dijken, J.P.; Scheffers, W.A.

    1984-06-01

    Type strains of 200 species of yeasts able to ferment glucose and grow on xylose were screened for fermentation of D-xylose. In most of the strains tested, ethanol production was negligible. Nineteen were found to produce between 0.1 and 1.0 g of ethanol per liter. Strains of the following species produce more than 1 g of ethanol per liter in the fermentation test with 2% xylose: Brettanomyces naardenensis, Candida shehatae, Candida tenuis, Pachysolen tannophilus, Pichia segobiensis, and Pichia stipitis. Subsequent screening of these yeasts for their capacity to ferment D-cellobiose revealed that only Candida tenuis CBS 4435 was a good fermenter of both xylose and cellobiose under the test conditions used.

  2. Enhanced bio-energy recovery in a two-stage hydrogen/methane fermentation process.

    PubMed

    Lee, M J; Song, J H; Hwang, S J

    2009-01-01

    A two-stage hydrogen/methane fermentation process has emerged as a feasible engineering system to recover bio-energy from wastewater. Hydrogen-producing bacteria (HPB) generate hydrogen from readily available carbohydrates, and organic acids produced during the hydrogen fermentation step can be degraded to generate methane in the following step. Three strong acids, HCl, H(2)SO(4), and HNO(3), were tested to determine the appropriate pre-treatment method for enhanced hydrogen production. The hydrogen production rates of 230, 290, and 20 L/kg(-glucose)/day was observed for the sludge treated with HCl, H(2)SO(4), and HNO(3), respectively, indicating that the acid pre-treatment using either HCl or H(2)SO(4) resulted in a significant increase in hydrogen production. The fluorescent in situ hybridization method indicated that the acid pre-treatment selectively enriched HPB including Clostridium sp. of cluster I from inoculum sludge. After hydrogen fermentation was terminated, the sludge was introduced to a methane fermentation reactor. This experiment showed methane production rates of 100, 30, and 13 L/kg(-glucose)/day for the sludge pre-treated with HCl, H(2)SO(4), and HNO(3), respectively, implying that both sulfate and nitrate inhibited the activity of methane-producing bacteria. Consequently, the acid pre-treatment might be a feasible option to enhance biogas recovery in the two-stage fermentation process, and HCl was selected as the optimal strong acid for the enrichment of HPB and the continuous production of methane.

  3. 21 CFR 178.3770 - Polyhydric alcohol esters of oxidatively refined (Gersthofen process) montan wax acids.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 3 2014-04-01 2014-04-01 false Polyhydric alcohol esters of oxidatively refined... SANITIZERS Certain Adjuvants and Production Aids § 178.3770 Polyhydric alcohol esters of oxidatively refined (Gersthofen process) montan wax acids. Polyhydric alcohol esters of oxidatively refined (Gersthofen...

  4. The Implementation Process of Alcohol Policies in Eight Swedish Football Clubs

    ERIC Educational Resources Information Center

    Geidne, Susanna; Quennerstedt, Mikael; Eriksson, Charli

    2013-01-01

    Purpose: Alcohol stands in an ambiguous relationship to sports, and there is a common belief that participation in sports prevents alcohol consumption. Although this is not always the case, sports clubs can be important settings for health promoting alcohol policy interventions .The purpose of this paper is to explore the process of implementing…

  5. Alcohol sensory processing and its relevance for ingestion.

    PubMed

    Brasser, Susan M; Castro, Norma; Feretic, Brian

    2015-09-01

    Alcohol possesses complex sensory attributes that are first detected by the body via sensory receptors and afferent fibers that promptly transmit signals to brain areas involved in mediating ingestive motivation, reinforcement, and addictive behavior. Given that the chemosensory cues accompanying alcohol consumption are among the most intimate, consistent, and immediate predictors of alcohol's postabsorptive effects, with experience these stimuli also gain powerful associative incentive value to elicit craving and related physiologic changes, maintenance of ongoing alcohol use, and reinstatement of drug seeking after periods of abstinence. Despite the above, preclinical research has traditionally dichotomized alcohol's taste and postingestive influences as independent regulators of motivation to drink. The present review summarizes current evidence regarding alcohol's ability to directly activate peripheral and central oral chemosensory circuits, relevance for intake of the drug, and provides a framework for moving beyond a dissociation between the sensory and postabsorptive effects of alcohol to understand their neurobiological integration and significance for alcohol addiction.

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

    PubMed

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

    2015-12-01

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

  7. Hybrid intelligent control of substrate feeding for industrial fed-batch chlortetracycline fermentation process.

    PubMed

    Jin, Huaiping; Chen, Xiangguang; Yang, Jianwen; Wu, Lei; Wang, Li

    2014-11-01

    The lack of accurate process models and reliable online sensors for substrate measurements poses significant challenges for controlling substrate feeding accurately, automatically and optimally in fed-batch fermentation industries. It is still a common practice to regulate the feeding rate based upon manual operations. To address this issue, a hybrid intelligent control method is proposed to enable automatic substrate feeding. The resulting control system consists of three modules: a presetting module for providing initial set-points; a predictive module for estimating substrate concentration online based on a new time interval-varying soft sensing algorithm; and a feedback compensator using expert rules. The effectiveness of the proposed approach is demonstrated through its successful applications to the industrial fed-batch chlortetracycline fermentation process.

  8. Polyhexamethyl biguanide can eliminate contaminant yeasts from fuel-ethanol fermentation process.

    PubMed

    Elsztein, Carolina; de Menezes, João Assis Scavuzzi; de Morais, Marcos Antonio

    2008-09-01

    Industrial ethanol fermentation is a non-sterile process and contaminant microorganisms can lead to a decrease in industrial productivity and significant economic loss. Nowadays, some distilleries in Northeastern Brazil deal with bacterial contamination by decreasing must pH and adding bactericides. Alternatively, contamination can be challenged by adding a pure batch of Saccharomyces cerevisiae-a time-consuming and costly process. A better strategy might involve the development of a fungicide that kills contaminant yeasts while preserving S. cerevisiae cells. Here, we show that polyhexamethyl biguanide (PHMB) inhibits and kills the most important contaminant yeasts detected in the distilleries of Northeastern Brazil without affecting the cell viability and fermentation capacity of S. cerevisiae. Moreover, some physiological data suggest that PHMB acts through interaction with the yeast membrane. These results support the development of a new strategy for controlling contaminant yeast population whilst keeping industrial yields high.

  9. Hybrid intelligent control of substrate feeding for industrial fed-batch chlortetracycline fermentation process.

    PubMed

    Jin, Huaiping; Chen, Xiangguang; Yang, Jianwen; Wu, Lei; Wang, Li

    2014-11-01

    The lack of accurate process models and reliable online sensors for substrate measurements poses significant challenges for controlling substrate feeding accurately, automatically and optimally in fed-batch fermentation industries. It is still a common practice to regulate the feeding rate based upon manual operations. To address this issue, a hybrid intelligent control method is proposed to enable automatic substrate feeding. The resulting control system consists of three modules: a presetting module for providing initial set-points; a predictive module for estimating substrate concentration online based on a new time interval-varying soft sensing algorithm; and a feedback compensator using expert rules. The effectiveness of the proposed approach is demonstrated through its successful applications to the industrial fed-batch chlortetracycline fermentation process. PMID:25245525

  10. Fermentative butanol production by Clostridia.

    PubMed

    Lee, Sang Yup; Park, Jin Hwan; Jang, Seh Hee; Nielsen, Lars K; Kim, Jaehyun; Jung, Kwang S

    2008-10-01

    Butanol is an aliphatic saturated alcohol having the molecular formula of C(4)H(9)OH. Butanol can be used as an intermediate in chemical synthesis and as a solvent for a wide variety of chemical and textile industry applications. Moreover, butanol has been considered as a potential fuel or fuel additive. Biological production of butanol (with acetone and ethanol) was one of the largest industrial fermentation processes early in the 20th century. However, fermentative production of butanol had lost its competitiveness by 1960s due to increasing substrate costs and the advent of more efficient petrochemical processes. Recently, increasing demand for the use of renewable resources as feedstock for the production of chemicals combined with advances in biotechnology through omics, systems biology, metabolic engineering and innovative process developments is generating a renewed interest in fermentative butanol production. This article reviews biotechnological production of butanol by clostridia and some relevant fermentation and downstream processes. The strategies for strain improvement by metabolic engineering and further requirements to make fermentative butanol production a successful industrial process are also discussed. PMID:18727018

  11. [Effect of Bacillus natto-fermented product (BIOZYME) on blood alcohol, aldehyde concentrations after whisky drinking in human volunteers, and acute toxicity of acetaldehyde in mice].

    PubMed

    Sumi, H; Yatagai, C; Wada, H; Yoshida, E; Maruyama, M

    1995-04-01

    Effects of Bacillus natto-fermented product (BIOZYME) on blood alcohol and aldehyde concentrations after drinking whisky (corresponding to 30-65 ml ethanol) were studied in 21 healthy volunteers. When 100 ml of BIOZYME was orally administrated to the volunteers before drinking whisky, the time delay of both blood factors to attain maximum concentrations were observed. The maximum decrease in blood alcohol and aldehyde concentrations were about 23% and 45% (p < 0.005), respectively, at 1 hr after drinking whisky. The aldehyde lowering effect of BIOZYME was continued for at least 4 hr after whisky drinking. Concentration of the breath alcohol was also sharply decreased by BIOZYME administration. The breath alcohol concentration in the administered group (0.18 +/- 0.11 mg/l) was found to be lowered about 44% than that of the control group (0.32 +/- 0.11 mg/l) (p < 0.0005, n = 21), at 1 hr after drinking whisky. In acute toxicity experiments of aldehyde in mice (12 mmol AcH/mg), BIOZYME showed the survival effect as with alpha-D-Ala (134% increase of the living, at 40 min after i.p. administration) (p < 0.005, n = 22). These findings reveal the Bacillus natto produced BIOZYME as a reasonable, safety and useful anti-hangover agent.

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

    PubMed Central

    Lanza, Barbara

    2013-01-01

    The process of transformation of table olives from tree to table is the result of complex biochemical reactions that are determined by the interactions between the indigenous microflora of the olives, together with a variety of contaminating microrganisms from different sources [fiber-glass fermenters, polyvinyl chloride (PVC) tanks, pipelines, pumps, and water], with the compositional characteristics of the fruit. One of the most important aspects of improving the quality of table olives is the use of selected microorganisms to drive the fermentation. These can supplant the indigenous microflora and, in particular, the complementary microflora that are responsible for spoilage of canned olives. In this context, from a technological point of view, a well-characterized collection of microrganisms (lactic acid bacteria, yeast) that can be isolated from the matrix to be processed (the olive fruit) will provide the basis for the development of starter culture systems. These cultures can be fully compatible with the typical products and will guarantee high quality standards. Inoculation of the brine with such selected starter cultures will reduce the probability of spoilage, and help to achieve an improved and more predictable fermentation process. Control of the fermentation processes can thus occur through chemical, chemico-physical and microbiological approaches, and since 2008, also through organoleptic evaluation (COI/OT/MO/Doc. No 1. Method for the sensory analysis of table olives). This last has established the necessary criteria and procedures for sensory analysis of the negative, gustatory and kinaesthetic sensations of table olives, which can also be attributed to abnormal proliferation of microrganisms. It also sets out the system for commercial classification, through assessment of the median of the defect predominantly perceived. PMID:23675370

  13. Alcohol.

    ERIC Educational Resources Information Center

    Schibeci, Renato

    1996-01-01

    Describes the manufacturing of ethanol, the effects of ethanol on the body, the composition of alcoholic drinks, and some properties of ethanol. Presents some classroom experiments using ethanol. (JRH)

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

    PubMed

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

    2015-03-01

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

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

    NASA Astrophysics Data System (ADS)

    Solibun, A.; Sivakumar, K.

    2016-06-01

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

  16. Alcohol-free fermented blueberry-blackberry beverage phenolic extract attenuates diet-induced obesity and blood glucose in C57BL/6J mice.

    PubMed

    Johnson, Michelle H; Wallig, Matthew; Luna Vital, Diego A; de Mejia, Elvira G

    2016-05-01

    The aim of this study was to determine the potential of phenolic compounds from a fermented blackberry-blueberry beverage to reduce diet-induced obesity and hyperglycemia in mice fed a 60% high-fat diet (HFD) for 10weeks after 1week of pretreatment. C57BL/6J mice were randomized into six groups and allowed to drink (ad libitum) an alcohol-free blackberry-blueberry beverage [alcohol-free fermented beverage (AFFB), 8.4mg anthocyanin (ANC)/kg body weight (BW)/day]; three doses of a phenolic extract [postamberlite extract (PAE)] from AFFB at 0.1×, 1× and 2× ANC concentrations; sitagliptin (hypoglycemic positive control); or water (negative control). Weight and fat mass gain were attenuated in mice receiving the highest doses of PAE (18.9mg ANC/kg BW/day, P<.05). There were also reductions (P<.05) in percent fat mass, epididymal fat pad weights, mean adipocyte diameters and plasma triglycerides and cholesterol associated with PAE treatments. By the end of the study, fasting blood glucose for mice receiving 9mg (1×) or 18.9mg (2×) ANC/kg BW/day was significantly lower than in the water and the sitagliptin groups (P<.05). Histological and histochemical analyses revealed an unexpected change in liver of mice fed ANC at 1× or 2× doses consisting of liver enlargement and increased lipid deposition. PAE also induced the most differential gene expression changes, including highly significant downstream effects at all doses to reduce d-glucose concentrations. Overall, phenolic compounds from the fermented blueberry-blackberry beverage had an impact to attenuate the development of obesity and fasting blood glucose in C57BL/6J mice. PMID:27133423

  17. Altered Fermentative Metabolism in Chlamydomonas reinhardtii Mutants Lacking Pyruvate Formate Lyase and Both Pyruvate Formate Lyase and Alcohol Dehydrogenase

    SciTech Connect

    Catalanotti, C.; Dubini, A.; Subramanian, V.; Yang, W. Q.; Magneschi, L.; Mus, F.; Seibert, M.; Posewitz, M. C.; Grossman, A. R.

    2012-02-01

    Chlamydomonas reinhardtii, a unicellular green alga, often experiences hypoxic/anoxic soil conditions that activate fermentation metabolism. We isolated three Chlamydomonas mutants disrupted for the pyruvate formate lyase (PFL1) gene; the encoded PFL1 protein catalyzes a major fermentative pathway in wild-type Chlamydomonas cells. When the pfl1 mutants were subjected to dark fermentative conditions, they displayed an increased flux of pyruvate to lactate, elevated pyruvate decarboxylation, ethanol accumulation, diminished pyruvate oxidation by pyruvate ferredoxin oxidoreductase, and lowered H2 production. The pfl1-1 mutant also accumulated high intracellular levels of lactate, succinate, alanine, malate, and fumarate. To further probe the system, we generated a double mutant (pfl1-1 adh1) that is unable to synthesize both formate and ethanol. This strain, like the pfl1 mutants, secreted lactate, but it also exhibited a significant increase in the levels of extracellular glycerol, acetate, and intracellular reduced sugars and a decrease in dark, fermentative H2 production. Whereas wild-type Chlamydomonas fermentation primarily produces formate and ethanol, the double mutant reroutes glycolytic carbon to lactate and glycerol. Although the metabolic adjustments observed in the mutants facilitate NADH reoxidation and sustained glycolysis under dark, anoxic conditions, the observed changes could not have been predicted given our current knowledge of the regulation of fermentation metabolism.

  18. The study of the influence of temperature and initial glucose concentration on the fermentation process in the presence of Saccharomyces cerevisiae yeast strain immobilized on starch gels by reversed-flow gas chromatography.

    PubMed

    Lainioti, G Ch; Kapolos, J; Koliadima, A; Karaiskakis, G

    2012-01-01

    The technique of reversed-flow gas chromatography (RFGC) was employed for the determination of the alcoholic fermentation phases and of kinetic parameters for free and immobilized cell systems, at different initial glucose concentrations and temperature values. In addition to this, due to its considerable advantages over other techniques, RFGC was used for the characterization of a new biocatalyst, yeast cells immobilized on starch gel, and especially wheat starch gel. Immobilization of wine yeast Saccharomyces cerevisiae AXAZ-1 was accomplished on wheat and corn starch gels in order to prepare new biocatalysts with great interest for the fermentation industry. The RFGC led with great accuracy, resulting from a literature review, to the determination of reaction rate constants and activation energies at each phase of the fermentation processes. A maximum value of rate constants was observed at initial glucose concentration of 205 g/L, where a higher number of yeast cells was observed. The increase of glucose concentrations had a negative influence on the growth of AXAZ-1 cells and rate constants were decreased. The decrease of fermentation temperature caused a substantial reduction in the viability of immobilized cells as well as in rate constant values. Activation energies of corn starch gel presented lower values than those of wheat starch gel. However, the two supports showed higher catalytic efficiency than free cell systems, proving that starch gels may act as a promoter of the catalytic activity of the yeast cells involved in the fermentation process.

  19. Hybrid thermochemical processing: fermentation of pyrolysis-derived bio-oil.

    PubMed

    Jarboe, Laura R; Wen, Zhiyou; Choi, DongWon; Brown, Robert C

    2011-09-01

    Thermochemical processing of biomass by fast pyrolysis provides a nonenzymatic route for depolymerization of biomass into sugars that can be used for the biological production of fuels and chemicals. Fermentative utilization of this bio-oil faces two formidable challenges. First is the fact that most bio-oil-associated sugars are present in the anhydrous form. Metabolic engineering has enabled utilization of the main anhydrosugar, levoglucosan, in workhorse biocatalysts. The second challenge is the fact that bio-oil is rich in microbial inhibitors. Collection of bio-oil in distinct fractions, detoxification of bio-oil prior to fermentation, and increased robustness of the biocatalyst have all proven effective methods for addressing this inhibition. PMID:21789490

  20. The optimization of technological condition in the fermentation process of glutamate by pattern recognition method.

    PubMed

    Xu, C; Chen, C; Wang, H; Sun, J

    1994-01-01

    The technological condition in the fermentation process of fermentation glutamate (such as pH value, temperature, ventilation rate, etc.) were optimized by computerized pattern recognition method. The visible optimum region may be found based on the mapping from the multi-dimensional pattern space into a plane. It is then transformed along the reciprocal direction into the original data space using Monte Carlo simulation, so the orientation of optimization and the best combination of all parameters can be determined. A new mathematical model is being proposed based on the experimental evidence in production. The transfer ratio of glucose to glutamic acid, the production capacity and the glutamic acid concentration increase 2.9%, 1.45% and 2.65% respectively by operating this optimization method. The method has been widely extended to factories and has granted in decreasing the expense of raw materials and that of the production cost.

  1. Fermentation of cellulosic hydrolysates obtained by enzymatic saccharification of sugarcane bagasse pretreated by hydrothermal processing.

    PubMed

    Silva, Vinícius F N; Arruda, Priscila V; Felipe, Maria G A; Gonçalves, Adilson R; Rocha, George J M

    2011-07-01

    This work aims to evaluate the fermentability of cellulosic hydrolysates obtained by enzymatic saccharification of sugarcane bagasse pretreated by hydrothermal processing using Candida guilliermondii FTI 20037 yeast. The inoculum was obtained from yeast culture in a medium containing glucose as a carbon source supplemented with rice bran extract, CaCl(2)·2H(2)O and (NH(4))(2)SO(4) in 50 mL Erlenmeyer flasks, containing 20 mL of medium, initial 5.5 pH under agitation of an orbital shaker (200 rpm) at 30°C for 24 h. The cellulosic hydrolysates, prior to being used as a fermentation medium, were autoclaved for 15 min at 0.5 atm and supplemented with the same nutrients employed for the inoculum, except the glucose, using the same conditions for the inoculum, but with a period of 48 h. Preliminary results showed the highest consumption of glucose (97%) for all the hydrolysates, at 28 h of fermentation. The highest concentration of ethanol (20.5 g/L) was found in the procedure of sugarcane bagasse pretreated by hydrothermal processing (195°C/10 min in 20 L reactor) and delignificated with NaOH 1.0% (w/v), 100°C, 1 h in 500 mL stainless steel ampoules immersed in an oil bath.

  2. Process for protein enrichment of cassava by solid substrate fermentation in rural conditions

    SciTech Connect

    Daubresse, P.; Ntibashirwa, S.; Gheysen, A.; Meyer, J.A.

    1987-06-01

    An artisanal static process for protein enrichment of cassava by solid-state fermentation, developed in laboratory and tested on pilot units in Burundi (Central Africa), provides enriched cassava containing 10.7% of dry matter protein versus 1% before fermentation. Cassava chips, processed into granules of 2-4-mm diameter, are moistened (40% water content) and steamed. After cooling to 40 degrees C, cassava is mixed with a nutritive solution containing the inoculum (Rhizopus oryzae, strain MUCL 28627) and providing the following per 100 g dry matter: 3.4 g urea, 1.5 g KH/sub 2/PO/sub 4/, O.8 g MgSO/sub 4/.7H/sub 2/O, and 22.7 g citric acid. For the fermentation, cassava, with circa 60% moisture content, is spread in a thin layer (2-3 cm thick) on perforated trays and slid into an aerated humidified enclosure. The incubation lasts more or less 65 hours. The production of protein enriched cassava is 3.26 kg dry matter/square m tray. The effects of the variation of the nutritive solution composition and the inoculum conservation period on the protein production are equally discussed. (Refs. 37).

  3. A novel downstream process for 1,3-propanediol from glycerol-based fermentation.

    PubMed

    Anand, Pinki; Saxena, Rajendra Kumar; Marwah, Ruchi G

    2011-05-01

    In this paper, a downstream process for purification of 1,3-propanediol from glycerol-based fermentation broth was investigated. The purification of 1,3-propanediol from fermentation broth was achieved by a process combining microfiltration, charcoal treatment, vacuum distillation, and silica gel chromatography. The broth was first filtered through hollow fiber cartridge, wherein 98.7% of biomass was removed. Soluble proteins and other color impurities in the broth were removed by the use of activated charcoal at optimal concentration of 30 g l(-1) where the soluble proteins in the broth decreased to 0.1 g l(-1) (96.0% protein loss). The obtained broth when concentrated by vacuum distillation resulted in the crystallization of inorganic salts. Subsequently, 1,3-propanediol was purified by gradient chromatography using silica gel as a stationary phase and mixture of chloroform and methanol as a mobile phase. Finally, with the optimal flow rate of 10 ml min(-1) and loading amount of 80 ml, the yield of 1,3-propanediol achieved was 89%. The overall yield of 1,3-propanediol using the proposed procedure was 75.47%. The developed method was found to be a simple, rapid, and efficient procedure for the purification of 1,3-propanediol from fermentation broth. PMID:21360149

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

    PubMed

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

    2011-04-01

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

  5. Process for the synthesis of aliphatic alcohol-containing mixtures

    DOEpatents

    Greene, M.I.; Gelbein, A.P.

    1984-10-16

    A process for the synthesis of mixtures which include saturated aliphatic alcohols is disclosed. In the first step of the process, the first catalyst activation stage, a catalyst, which comprises the oxides of copper, zinc, aluminum, potassium and one or two additional metals selected from the group consisting of chromium, magnesium, cerium, cobalt, thorium and lanthanum, is partially activated. In this step, a reducing gas stream, which includes hydrogen and at least one inert gas, flows past the catalyst at a space velocity of up to 5,000 liters (STP) per hour, per kilogram of catalyst. The partially activated catalyst is then subjected to the second step of the process, second-stage catalyst activation. In this step, the catalyst is contacted by an activation gas stream comprising hydrogen and carbon monoxide present in a volume ratio of 0.5:1 and 4:1, respectively, at a temperature of 200 to 450 C and a pressure of between 35 and 200 atmospheres. The activation gas flows at a space velocity of from 1,000 to 20,000 liters (STP) per hour, per kilogram of catalyst. Second-stage activation continues until the catalyst is contacted with at least 500,000 liters (STP) of activation gas per kilogram of catalyst. The fully activated catalyst, in the third step of the process, contacts a synthesis gas stream comprising hydrogen and carbon monoxide.

  6. Process for the synthesis of aliphatic alcohol-containing mixtures

    DOEpatents

    Greene, Marvin I.; Gelbein, Abraham P.

    1984-01-01

    A process for the synthesis of mixtures which include saturated aliphatic alcohols is disclosed. In the first step of the process, the first catalyst activation stage, a catalyst, which comprises the oxides of copper, zinc, aluminum, potassium and one or two additional metals selected from the group consisting of chromium, magnesium, cerium, cobalt, thorium and lanthanum, is partially activated. In this step, a reducing gas stream, which includes hydrogen and at least one inert gas, flows past the catalyst at a space velocity of up to 5,000 liters (STP) per hour, per kilogram of catalyst. The partially activated catalyst is then subjected to the second step of the process, second-stage catalyst activation. In this step, the catalyst is contacted by an activation gas stream comprising hydrogen and carbon monoxide present in a volume ratio of 0.5:1 and 4:1, respectively, at a temperature of 200.degree. to 450.degree. C. and a pressure of between 35 and 200 atmospheres. The activation gas flows at a space velocity of from 1,000 to 20,000 liters (STP) per hour, per kilogram of catalyst. Second-stage activation continues until the catalyst is contacted with at least 500,000 liters (STP) of activation gas per kilogram of catalyst. The fully activated catalyst, in the third step of the process, contacts a synthesis gas stream comprising hydrogen and carbon monoxide.

  7. The Effect of Fermentation Broth Components on Performance of High Silica ZSM-5/Silicone Rubber Mixed Matrix Membranes

    EPA Science Inventory

    Fermentative organisms produce a range of compounds in addition to the desired product. For example, in addition to ethanol, standard yeast produces longer straight-chained and branched alcohols and organic acids. Additionally, biomass pretreatment process, particularly acid-base...

  8. Parietal dysfunction during number processing in children with fetal alcohol spectrum disorders

    PubMed Central

    Woods, K.J.; Meintjes, E.M.; Molteno, C.D.; Jacobson, S.W.; Jacobson, J.L.

    2015-01-01

    Number processing deficits are frequently seen in children prenatally exposed to alcohol. Although the parietal lobe, which is known to mediate several key aspects of number processing, has been shown to be structurally impaired in fetal alcohol spectrum disorders (FASD), effects on functional activity in this region during number processing have not previously been investigated. This fMRI study of 49 children examined differences in activation associated with prenatal alcohol exposure in five key parietal regions involved in number processing, using tasks involving simple addition and magnitude comparison. Despite generally similar behavioral performance, in both tasks greater prenatal alcohol exposure was related to less activation in an anterior section of the right horizontal intraparietal sulcus known to mediate mental representation and manipulation of quantity. Children with fetal alcohol syndrome and partial fetal alcohol syndrome appeared to compensate for this deficit by increased activation of the angular gyrus during the magnitude comparison task. PMID:26199871

  9. Parietal dysfunction during number processing in children with fetal alcohol spectrum disorders.

    PubMed

    Woods, K J; Meintjes, E M; Molteno, C D; Jacobson, S W; Jacobson, J L

    2015-01-01

    Number processing deficits are frequently seen in children prenatally exposed to alcohol. Although the parietal lobe, which is known to mediate several key aspects of number processing, has been shown to be structurally impaired in fetal alcohol spectrum disorders (FASD), effects on functional activity in this region during number processing have not previously been investigated. This fMRI study of 49 children examined differences in activation associated with prenatal alcohol exposure in five key parietal regions involved in number processing, using tasks involving simple addition and magnitude comparison. Despite generally similar behavioral performance, in both tasks greater prenatal alcohol exposure was related to less activation in an anterior section of the right horizontal intraparietal sulcus known to mediate mental representation and manipulation of quantity. Children with fetal alcohol syndrome and partial fetal alcohol syndrome appeared to compensate for this deficit by increased activation of the angular gyrus during the magnitude comparison task.

  10. Parietal dysfunction during number processing in children with fetal alcohol spectrum disorders.

    PubMed

    Woods, K J; Meintjes, E M; Molteno, C D; Jacobson, S W; Jacobson, J L

    2015-01-01

    Number processing deficits are frequently seen in children prenatally exposed to alcohol. Although the parietal lobe, which is known to mediate several key aspects of number processing, has been shown to be structurally impaired in fetal alcohol spectrum disorders (FASD), effects on functional activity in this region during number processing have not previously been investigated. This fMRI study of 49 children examined differences in activation associated with prenatal alcohol exposure in five key parietal regions involved in number processing, using tasks involving simple addition and magnitude comparison. Despite generally similar behavioral performance, in both tasks greater prenatal alcohol exposure was related to less activation in an anterior section of the right horizontal intraparietal sulcus known to mediate mental representation and manipulation of quantity. Children with fetal alcohol syndrome and partial fetal alcohol syndrome appeared to compensate for this deficit by increased activation of the angular gyrus during the magnitude comparison task. PMID:26199871

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

    PubMed

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

    2000-01-01

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

  12. Improved vitamin B12 fermentation process by adding rotenone to regulate the metabolism of Pseudomonas denitrificans.

    PubMed

    Cheng, Xin; Chen, Wei; Peng, Wei-Fu; Li, Kun-Tai

    2014-06-01

    Our previous research had revealed that the dissolved oxygen limitation was more favorable for vitamin B12 fermentation, due to its inducement to the increased glycolytic flux in Pseudomonas denitrificans. In this paper, a novel strategy was implemented to further investigate the metabolic characteristics of P. denitrificans under different oxygen supply levels, by exogenously adding rotenone (a respiratory chain inhibitor interfering with the oxygen consumption) to the fermentation broths. Compared to the fermentation process without rotenone treatment, it was observed that 5 mg/L rotenone treatment could significantly strengthen the glycolytic flux of P. denitrificans via activating the key glycolytic enzymes (phosphofructokinase and pyruvate kinase), resulting in the accelerated generations of anterior precursors (glutamate and 5-aminolevulinic acid) for vitamin B12 biosynthesis. Although 5 mg/L rotenone treatment had a negative effect on cell growth of P. denitrificans, the vitamin B12 yield was increased from 48.28 ± 0.62 mg/L to 54.70 ± 0.45 mg/L, which further proved that an increased glycolytic flux in P. denitrificans was a consequence of higher vitamin B12 production. PMID:24687557

  13. Acidogenic fermentation: utilization of wasted sludge as a carbon source in the denitrification process.

    PubMed

    Min, K S; Park, K S; Jung, Y J; Khan, A R; Kim, Y J

    2002-03-01

    Laboratory scale batch experiments were conducted at 20 degrees C to investigate the acidogenic fermentation for the conversion of wasted sludge into short chain fatty acids (SCFA) to be utilized as a carbon source in the denitrification process. Hydraulic retention time (HRT), volatile solid (VS) loading rate and pH were studied as these are the important parameters governing the production of volatile fatty acids (VFA). Four different phases were investigated by varying these parameters. HRT was varied from 2.7 to 8.2 days whereas VS loading rate was varied from 1.2 to 3.6 g d(-1). VFA production decreased with the increase in HRT above 2.7 days. 538.37+/-19.39 mg VFA(produced) x d(-1) (0.176+/-0.010 mg VFA(produced) mg(-1) VS(feed) was found as the maximum value of VFA at 2.7 days. The present results based on wasted sludge showed that almost 0.0483+/-0.0016 mg VFA (as COD mg(-1) initial COD) and about 5% of soluble COD production were achieved, which are slightly less than the results reported for primary sludges. The rates of VFA production increased with the increase in VS, however, opposite results were obtained when pH was increased in the reactor. SCFA/FA ratios during fermentation were found in the range of 67-73%. The specific denitrification rates (SDNR) of methanol (2.20+/-0.44 mg NO3-N g(-1) MLVSS x h(-1)) and the fermenter supernatant (2.00+/-0.45 mg NO3-N g(-1) MLVSS x h(-1)) were found to be comparable. Fermenter supernatant, therefore, has the potential to be utilized as a carbon source. However, the results need to be investigated further on a larger scale to ascertain their validity.

  14. Increasing alcohol yield by selected yeast fermentation of sweet sorghum. I. Evaluation of yeast strains for ethanol production

    SciTech Connect

    de Mancilha, I.M.; Pearson, A.M.; Waller, J.; Hogaboam, G.J.

    1984-01-01

    A study was conducted for the purpose of evaluating and selecting yeast strains for their ability to produce ethanol using sweet sorghum juice as the substrate. Stalks of sweet sorghum were obtained by cutting off the tops and stripping away the leaves. Fermentation media were prepared by diluting or adding dextrose to the sorghum juice to give a sugar concentration of either 10% (w/v) or 20% (w/v). All yeast strains were first tested in 10% (w/v) total sugar medium. Those strains showing more than 90% sugar conversion efficiency were further tested in 20% (w/v) total sugar medium. Active cultures for inoculation were prepared by growing the yeast strains on the fermentation medium (10% (w/v) total sugar) for 24 h. Then the cultures were added to the fermentation media at a rate of 2%.

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

    PubMed

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

    2015-12-01

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

  16. Efficient production of acetone-butanol-ethanol (ABE) from cassava by a fermentation-pervaporation coupled process.

    PubMed

    Li, Jing; Chen, Xiangrong; Qi, Benkun; Luo, Jianquan; Zhang, Yuming; Su, Yi; Wan, Yinhua

    2014-10-01

    Production of acetone-butanol-ethanol (ABE) from cassava was investigated with a fermentation-pervaporation (PV) coupled process. ABE products were in situ removed from fermentation broth to alleviate the toxicity of solvent to the Clostridium acetobutylicum DP217. Compared to the batch fermentation without PV, glucose consumption rate and solvent productivity increased by 15% and 21%, respectively, in batch fermentation-PV coupled process, while in continuous fermentation-PV coupled process running for 304 h, the substrate consumption rate, solvent productivity and yield increased by 58%, 81% and 15%, reaching 2.02 g/Lh, 0.76 g/Lh and 0.38 g/g, respectively. Silicalite-1 filled polydimethylsiloxane (PDMS)/polyacrylonitrile (PAN) membrane modules ensured media recycle without significant fouling, steadily generating a highly concentrated ABE solution containing 201.8 g/L ABE with 122.4 g/L butanol. After phase separation, a final product containing 574.3g/L ABE with 501.1g/L butanol was obtained. Therefore, the fermentation-PV coupled process has the potential to decrease the cost in ABE production.

  17. Effect of Alcohol Fermented Feed on Lactating Performance, Blood Metabolites, Milk Fatty Acid Profile and Cholesterol Content in Holstein Lactating Cows

    PubMed Central

    Li, X. Z.; Park, B. K.; Yan, C. G.; Choi, J. G.; Ahn, J. S.; Shin, J. S.

    2012-01-01

    A feeding experiment with 40 lactating Holstein cows and 4 dietary treatments was conducted to investigate supplementation with different levels of alcohol fermented feed to the TMR on lactating performance, blood metabolites, milk fatty acid profile and cholesterol concentration of blood and milk. Forty Holstein lactating cows (106±24 d post-partum; mean±SD) were distributed into four groups and randomly assigned to one of four treatments with each containing 10 cows per treatment. The treatment supplemented with TMR (DM basis) as the control (CON), and CON mixed with alcohol-fermented feeds (AFF) at a level of 5%, 10% and 15% of the TMR as T1, T2 and T3, respectively. Dry matter intake and milk yield were not affected by supplementation of AFF. An increased 4% FCM in the milk occurred in cows fed T3 diet compared with CON, while T1 and T2 diets decreased 4% FCM in a dose dependent manner. Supplementation of AFF increased the concentration of albumin, total protein (TP), ammonia, and high density lipoprotein-cholesterol in serum compared with CON. In contrast, supplementation with AFF clearly decreased concentration of blood urea nitrogen (BUN) and total cholesterol (TC) compare with CON. AFF supplementation increased the proportion of C18:1n9 and C18:2n6 compared to CON. A decrease in the concentration of saturated fatty acid (SFA) for T1, T2 and T3 resulted in an increased unsaturated fatty acid (USFA) to SFA ratio compared to CON. Concentration of cholesterol in milk fat was reduced in proportion to the supplemental level of AFF. Feeding a diet supplemented with a moderate level AFF to lactating cows could be a way to alter the feed efficiency and fatty acid profile of milk by increasing potentially human consumer healthy fatty acid without detrimental effects on feed intake and milk production. A substantially decreased cholesterol proportion in milk induced by supplementation AFF suggests that alcohol fermented feed may improve milk cholesterol levels

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

    PubMed

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

    2015-02-01

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

  19. Kinetic analysis of the denaturation process by alcohols of sodium channels in squid giant axon.

    PubMed Central

    Kukita, F; Mitaku, S

    1993-01-01

    1. The effects of several aliphatic alcohols on sodium currents were examined in the intracellularly perfused squid giant axon when the same concentration of alcohol was applied on both sides of the membrane. 2. An irreversible suppression of sodium currents, accompanied by anaesthesia at high alcohol concentration, was examined in detail using four aliphatic alcohols, that is, ethanol, 1-propanol, 1-butanol and 1-pentanol. 3. This irreversible effect seemed to be attributable to the sequential denaturation of sodium channels, because the kinetics, the current-voltage relation and the sodium channel activation-voltage curve did not change after the sodium current decreased. 4. The time course of the remaining sodium conductance was measured as a function of the sum of the alcohol application time by repeating the process of applying and completely washing out alcohol. The remaining sodium conductance decayed as a function of time in a single exponential manner. This decay time constant depended strongly on the concentration of alcohol and could be assumed to be the denaturation time constant of the sodium channel. 5. The denaturation time constant decreased as the alcohol concentration increased. This time constant is proportional to the Nth power of the alcohol concentration. The N values are 4.3, 4.5, 5.8 and 7.6 for ethanol, 1-propanol, 1-butanol and 1-pentanol, respectively. This implies that alcohol molecules bind to a restricted number of specific sites in the sodium channel protein to cause the denaturation. 6. The concentration of alcohol which caused the same amount of denaturation is related to the exponential function of the carbon number of the alcohol. Considering the partition coefficient of alcohol between lipid and aqueous solution, the concentration of alcohol in the membrane which denatured half of the sodium channels in 2 h can be calculated to be 0.5 M for all alcohols. PMID:8246196

  20. Rapid monitoring of the fermentation process for Korean traditional rice wine 'Makgeolli' using FT-NIR spectroscopy

    NASA Astrophysics Data System (ADS)

    Kim, Dae-Yong; Cho, Byoung-Kwan

    2015-11-01

    The quality parameters of the Korean traditional rice wine "Makgeolli" were monitored using Fourier transform near-infrared (FT-NIR) spectroscopy with multivariate statistical analysis (MSA) during fermentation. Alcohol, reducing sugar, and titratable acid were the parameters assessed to determine the quality index of fermentation substrates and products. The acquired spectra were analyzed with partial least squares regression (PLSR). The best prediction model for alcohol was obtained with maximum normalization, showing a coefficient of determination (Rp2) of 0.973 and a standard error of prediction (SEP) of 0.760%. In addition, the best prediction model for reducing sugar was obtained with no data preprocessing, with a Rp2 value of 0.945 and a SEP of 1.233%. The prediction of titratable acidity was best with mean normalization, showing a Rp2 value of 0.882 and a SEP of 0.045%. These results demonstrate that FT-NIR spectroscopy can be used for rapid measurements of quality parameters during Makgeolli fermentation.

  1. Modeling and investigation of submerged fermentation process to produce extracellular polysaccharide using Lactobacillus confusus.

    PubMed

    Thirugnanasambandham, K; Sivakumar, V; Prakash Maran, J

    2014-12-19

    The main objective of the present study is to investigate and optimize the Submerged fermentation (SMF) process parameters such as addition of coconut water, NaCl dose, incubation time and temperature on the production of extracellular polysaccharide (EPS) and biomass production using Lactobacillus confuses. Response surface methodology (RSM) coupled with four factors three level Box-Behnken design (BBD) was employed to model the SMF process. RSM analysis indicated good correspondence between experimental and predicted values. Three dimentional (3D) response surface plots were used to study the interactive effects of process variables on SMF process. The optimum process conditions for the maximum production of EPS and biomass were found to be as follows; addition of coconut water of 40%, NaCl dose of 15%, incubation time of 24h and temperature of 35°C. Under these conditions, 10.57 g/L of EPS and 3.9 g/L of biomass were produced.

  2. Profiles of impaired, spared, and recovered neuropsychologic processes in alcoholism.

    PubMed

    Oscar-Berman, Marlene; Valmas, Mary M; Sawyer, Kayle S; Ruiz, Susan Mosher; Luhar, Riya B; Gravitz, Zoe R

    2014-01-01

    Long-term chronic alcoholism is associated with disparate and widespread residual consequences for brain functioning and behavior, and alcoholics suffer a variety of cognitive deficiencies and emotional abnormalities. Alcoholism has heterogeneous origins and outcomes, depending upon factors such as family history, age, gender, and mental or physical health. Consequently, the neuropsychologic profiles associated with alcoholism are not uniform among individuals. Moreover, within and across research studies, variability among subjects is substantial and contributes to characteristics associated with differential treatment outcomes after detoxification. In order to refine our understanding of alcoholism-related impaired, spared, and recovered abilities, we focus on five specific functional domains: (1) memory; (2) executive functions; (3) emotion and psychosocial skills; (4) visuospatial cognition; and (5) psychomotor abilities. Although the entire brain might be vulnerable in uncomplicated alcoholism, the brain systems that are considered to be most at risk are the frontocerebellar and mesocorticolimbic circuitries. Over time, with abstinence from alcohol, the brain appears to become reorganized to provide compensation for structural and behavioral deficits. By relying on a combination of clinical and scientific approaches, future research will help to refine the compensatory roles of healthy brain systems, the degree to which abstinence and treatment facilitate the reversal of brain atrophy and dysfunction, and the importance of individual differences to outcome.

  3. Alcoholic fermentation of Saccharomyces cerevisiae, Pichia stipitis and Zymomonas mobilis in the presence of inhibitory compounds and seawater.

    PubMed

    Gonçalves, Fabiano Avelino; dos Santos, Everaldo Silvino; de Macedo, Gorete Ribeiro

    2015-06-01

    Production of cellulosic ethanol and holocellulosic ethanol from vegetable or microbial biomass starts with a hydrolysate containing compounds which may produce negative effects in the enzymatic hydrolysis and fermentation stages due to the need of pretreatment of the materials. In this way, the simultaneous presence of hydroxymethylfurfural (HMF), furfural, acetic acid, levulinic acid, and formic acid in different concentrations was tested in the fermentation using Saccharomyces cerevisiae, Pichia stipitis, and Zymomonas mobilis. The substitution of freshwater by seawater in the culture medium was also analyzed. Thus, inhibitory effects were stronger in the fermentation using P. stipitis, followed by Z. mobilis and S. cerevisiae. Formic acid and acetic acid presented more significant effects among the inhibitory compounds, followed by HMF, furfural and levulinic acid. Fermentation performed in culture medium with seawater showed promising results, especially in the ethanol yield using S. cerevisiae (0.50 g ethanol/g glucose) and Z. mobilis (0.49 g ethanol/g glucose). Whereas the production of cellulosic ethanol and holocellulosic ethanol are in early stages of development on an industrial scale, and that the availability and use of freshwater may cause socio-environmental problems for expansion of ethanol production, the use of seawater appears as an alternative to mitigate this problem.

  4. Characterization of bacterial diversity in pulque, a traditional Mexican alcoholic fermented beverage, as determined by 16S rDNA analysis.

    PubMed

    Escalante, Adelfo; Rodríguez, María Elena; Martínez, Alfredo; López-Munguía, Agustín; Bolívar, Francisco; Gosset, Guillermo

    2004-06-15

    The bacterial diversity in pulque, a traditional Mexican alcoholic fermented beverage, was studied in 16S rDNA clone libraries from three pulque samples. Sequenced clones identified as Lactobacillus acidophilus, Lactobacillus strain ASF360, L. kefir, L. acetotolerans, L. hilgardii, L. plantarum, Leuconostoc pseudomesenteroides, Microbacterium arborescens, Flavobacterium johnsoniae, Acetobacter pomorium, Gluconobacter oxydans, and Hafnia alvei, were detected for the first time in pulque. Identity of 16S rDNA sequenced clones showed that bacterial diversity present among pulque samples is dominated by Lactobacillus species (80.97%). Seventy-eight clones exhibited less than 95% of relatedness to NCBI database sequences, which may indicate the presence of new species in pulque samples.

  5. Effect of thermal processing on the profile of bioactive compounds and antioxidant capacity of fermented orange juice.

    PubMed

    Escudero-López, Blanca; Cerrillo, Isabel; Gil-Izquierdo, Ángel; Hornero-Méndez, Dámaso; Herrero-Martín, Griselda; Berná, Genoveva; Medina, Sonia; Ferreres, Federico; Martín, Franz; Fernández-Pachón, María-Soledad

    2016-11-01

    Previously, we reported that alcoholic fermentation enhanced flavanones and carotenoids content of orange juice. The aim of this work was to evaluate the influence of pasteurization on the qualitative and quantitative profile of bioactive compounds and the antioxidant capacity of fermented orange juice. Ascorbic acid (203 mg/L), total flavanones (647 mg/L), total carotenoids (7.07 mg/L) and provitamin A (90.06 RAEs/L) values of pasteurized orange beverage were lower than those of fermented juice. Total phenolic remained unchanged (585 mg/L) and was similar to that of original juice. The flavanones naringenin-7-O-glucoside, naringenin-7-O-rutinoside, hesperetin-7-O-rutinoside, hesperetin-7-O-glucoside and isosakuranetin-7-O-rutinoside, and the carotenoids karpoxanthin and isomer, neochrome, lutein, ζ-carotene, zeaxanthin, mutatoxanthin epimers, β-cryptoxanthin and auroxanthin epimers were the major compounds. Pasteurization produced a decrease in antioxidant capacity of fermented juice. However, TEAC (5.45 mM) and ORAC (6353 μM) values of orange beverage were similar to those of original orange juice. The novel orange beverage could be a valuable source of bioactive compounds with antioxidant capacity and exert potential beneficial effects.

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

    PubMed

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

    2005-08-20

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

  7. ALCOHOL OXIDATION - A COMPARATIVE STUDY OF DIFFERENT CATALYTIC PROCESSES

    EPA Science Inventory

    Oxidation of alcohols to aldehydes, ketones or carboxylic acids is one of the most desirable chemical transformations in organic synthesis as these products are important precursors and intermediates for many drugs, vitamins and fragrances. Numerous methods are available for alco...

  8. SELECTIVE OXIDATION OF ALCOHOLS - COMPARING DIFFERENT CATALYTIC PROCESSES

    EPA Science Inventory

    Oxidation of alcohols to aldehydes, ketones or carboxylic acids is one of the most desirable chemical transformations in organic synthesis as these products are important precursors and intermediates for many drugs, vitamins and fragrances. Numerous methods are available for alc...

  9. Alcoholic fermentation by wild-type Hansenula polymorpha and Saccharomyces cerevisiae versus recombinant strains with an elevated level of intracellular glutathione.

    PubMed

    Grabek-Lejko, Dorota; Kurylenko, Olena O; Sibirny, Vladimir A; Ubiyvovk, Vira M; Penninckx, Michel; Sibirny, Andriy A

    2011-11-01

    The ability of baker's yeast Saccharomyces cerevisiae and of the thermotolerant methylotrophic yeast Hansenula polymorpha to produce ethanol during alcoholic fermentation of glucose was compared between wild-type strains and recombinant strains possessing an elevated level of intracellular glutathione (GSH) due to overexpression of the first gene of GSH biosynthesis, gamma-glutamylcysteine synthetase, or of the central regulatory gene of sulfur metabolism, MET4. The analyzed strains of H. polymorpha with an elevated pool of intracellular GSH were found to accumulate almost twice as much ethanol as the wild-type strain during glucose fermentation, in contrast to GSH1-overexpressing S. cerevisiae strains, which also possessed an elevated pool of GSH. The ethanol tolerance of the GSH-overproducing strains was also determined. For this, the wild-type strain and transformants with an elevated GSH pool were compared for their viability upon exposure to exogenous ethanol. Unexpectedly, both S. cerevisiae and H. polymorpha transformants with a high GSH pool proved more sensitive to exogenous ethanol than the corresponding wild-type strains.

  10. 40 CFR 180.522 - Fumigants for processed grains used in production of fermented malt beverage; tolerances for...

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... 40 Protection of Environment 24 2011-07-01 2011-07-01 false Fumigants for processed grains used in... PESTICIDE CHEMICAL RESIDUES IN FOOD Specific Tolerances § 180.522 Fumigants for processed grains used in production of fermented malt beverage; tolerances for residues. (a) General. Fumigants for processed...

  11. 40 CFR 180.522 - Fumigants for processed grains used in production of fermented malt beverage; tolerances for...

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... 40 Protection of Environment 23 2010-07-01 2010-07-01 false Fumigants for processed grains used in... PESTICIDE CHEMICAL RESIDUES IN FOOD Specific Tolerances § 180.522 Fumigants for processed grains used in production of fermented malt beverage; tolerances for residues. (a) General. Fumigants for processed...

  12. 40 CFR 180.522 - Fumigants for processed grains used in production of fermented malt beverage; tolerances for...

    Code of Federal Regulations, 2012 CFR

    2012-07-01

    ... 40 Protection of Environment 25 2012-07-01 2012-07-01 false Fumigants for processed grains used in... PESTICIDE CHEMICAL RESIDUES IN FOOD Specific Tolerances § 180.522 Fumigants for processed grains used in production of fermented malt beverage; tolerances for residues. (a) General. Fumigants for processed...

  13. 40 CFR 180.522 - Fumigants for processed grains used in production of fermented malt beverage; tolerances for...

    Code of Federal Regulations, 2013 CFR

    2013-07-01

    ... 40 Protection of Environment 25 2013-07-01 2013-07-01 false Fumigants for processed grains used in... PESTICIDE CHEMICAL RESIDUES IN FOOD Specific Tolerances § 180.522 Fumigants for processed grains used in production of fermented malt beverage; tolerances for residues. (a) General. Fumigants for processed...

  14. 40 CFR 180.522 - Fumigants for processed grains used in production of fermented malt beverage; tolerances for...

    Code of Federal Regulations, 2014 CFR

    2014-07-01

    ... 40 Protection of Environment 24 2014-07-01 2014-07-01 false Fumigants for processed grains used in... PESTICIDE CHEMICAL RESIDUES IN FOOD Specific Tolerances § 180.522 Fumigants for processed grains used in production of fermented malt beverage; tolerances for residues. (a) General. Fumigants for processed...

  15. Comparison of experimental methods for determination of the volumetric mass transfer coefficient in fermentation processes

    NASA Astrophysics Data System (ADS)

    Tobajas, M.; García-Calvo, E.

    Mass transfer in bioreactors has been examined. In the present work, dynamic methods are used for the determination of KLa values for water, model media and a fermentation broth (Candida utilis) in an airlift reactor. The conventional dynamic method is applied at the end of the microbial process in order to avoid an alteration in the metabolism of the microorganisms. New dynamic methods are used to determine KLa in an airlift reactor during the microbial growth of Candida utilis on glucose. One of the methods is based on the continuous measurement of carbon dioxide production while the other method is based on the relationship between the oxygen transfer and biomass growth rates. These methods of determining KLa does not interfere with the microorganisms action. A theoretical mass transfer model has been used for KLa estimation for the systems described above. Some differences between calculated and measured values are found for fermentation processes due to the model is developed for two-phase air-water systems. Nevertheless, the average deviation between the predicted values and those obtained from the relationship between oxygen transfer and biomass production rates are lower than 25% in any case.

  16. Experiments with Fungi Part 2: Fermentation.

    ERIC Educational Resources Information Center

    Dale, Michele; Hetherington, Shane

    1996-01-01

    Gives details of three experiments with alcoholic fermentation by yeasts which yield carbon dioxide and ethanol. Lists procedures for making cider, vinegar, and fermentation gases. Provides some historical background and detailed equipment requirements. (DDR)

  17. Monitoring the biochemical hydrogen and methane potential of the two-stage dark-fermentative process.

    PubMed

    Giordano, Andrea; Cantù, Cristina; Spagni, Alessandro

    2011-03-01

    A two-step process has been recently proposed whereby the products of biological hydrogen production processes are used as substrates for biological methane production. The aim of the present study is to evaluate a simple bench-scale batch procedure for measuring the biochemical hydrogen and methane potential of organic substances as a two-step simulated process. Glucose fermentation showed an hydrogen and methane recovery (measured as the ratio of electron equivalents recovered as hydrogen and methane and electron equivalents of the initial substrate added) from the initial substrate of 13.3% and 75.5%, respectively, that approximates mass balance closure. On the contrary, gas recoveries ranging from 61% to 75% were measured from wastes originating from the food-industry. Moreover, the results demonstrate that the substrate origins significantly influence the ratio of H(2) and CH(4) recovery.

  18. A Dual-Process Model of the Alcohol-Behavior Link for Social Drinking

    ERIC Educational Resources Information Center

    Moss, Antony C.; Albery, Ian P.

    2009-01-01

    A dual-process model of the alcohol-behavior link is presented, synthesizing 2 of the major social-cognitive approaches: expectancy and myopia theories. Substantial evidence has accrued to support both of these models, and recent neurocognitive models of the effects of alcohol on thought and behavior have provided evidence to support both as well.…

  19. Social Information Processing Skills in Children with Histories of Heavy Prenatal Alcohol Exposure

    ERIC Educational Resources Information Center

    McGee, Christie L.; Bjorkquist, Olivia A.; Price, Joseph M.; Mattson, Sarah N.; Riley, Edward P.

    2009-01-01

    Based on caregiver report, children with prenatal alcohol exposure have difficulty with social functioning, but little is known about their social cognition. The current study assessed the social information processing patterns of school-age children with heavy prenatal alcohol exposure using a paradigm based on Crick and Dodge's reformulated…

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

    PubMed Central

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

    2016-01-01

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

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

    PubMed

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

    2015-11-01

    The influences of differently processed wheat products on rumen fermentation, microbial populations, and serum biochemistry profiles in beef cattle were studied. Four ruminally cannulated Limousin × Luxi beef cattle (400 ± 10 kg) were used in the experiment with a 4 × 4 Latin square design. The experimental diets contained (on a DM basis) 60% corn silage as a forage source and 40% concentrate with 4 differently processed wheat products (extruded, pulverized, crushed, and rolled wheat). Concentrations of ruminal NH-N and microbial protein (MCP) in cattle fed crushed and rolled wheat were greater ( < 0.05) than the corresponding values in cattle fed pulverized and extruded wheat. Ruminal concentrations of total VFA and acetate and the ratio of acetate to propionate decreased ( < 0.05) with increased geometric mean particle size (geometric mean diameter) of processed wheat, except for extruded wheat; cattle fed extruded wheat had the lowest concentrations of total VFA and acetate among all treatments. The relative abundance of , , ciliated protozoa, and was lower in cattle fed the pulverized wheat diet than in the other 3 diets ( < 0.05), whereas the relative abundance of was decreased in cattle fed extruded wheat compared with cattle fed crushed and rolled wheat ( < 0.05). No treatment effect was obtained for serum enzyme activity and protein concentration ( > 0.05). Our findings suggest that the method of wheat processing could have a significant effect on ruminal fermentation parameters and microbial populations in beef cattle and that crushed and rolled processing is better in terms of ruminal NH-N and MCP content, acetate-to-propionate ratio, and relative abundance of rumen microorganisms.

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

    PubMed

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

    2013-02-01

    The present Influenza vaccine manufacturing process has posed a clear impediment to initiation of rapid mass vaccination against spreading pandemic influenza. New vaccine strategies are therefore needed that can accelerate the vaccine production. Pichia offers several advantages for rapid and economical bulk production of recombinant proteins and, hence, can be attractive alternative for producing an effective influenza HA based subunit vaccine. The recombinant Pichia harboring the transgene was subjected to fed-batch fermentation at 10 L scale. A simple fermentation and downstream processing strategy is developed for high-yield secretory expression of the recombinant Hemagglutinin protein of pandemic Swine Origin Influenza A virus using Pichia pastoris via fed-batch fermentation. Expression and purification were optimized and the expressed recombinant Hemagglutinin protein was verified by sodium dodecyl sulfate polyacrylamide gel electrophoresis, Western blot and MALDI-TOF analysis. In this paper, we describe a fed-batch fermentation protocol for the secreted production of Swine Influenza A Hemagglutinin protein in the P. pastoris GS115 strain. We have shown that there is a clear relationship between product yield and specific growth rate. The fed-batch fermentation and downstream processing methods optimized in the present study have immense practical application for high-level production of the recombinant H1N1 HA protein in a cost effective way using P. pastoris. PMID:23247902

  3. Microbiological diversity and prevalence of spoilage and pathogenic bacteria in commercial fermented alcoholic beverages (beer, fruit wine, refined rice wine, and yakju).

    PubMed

    Jeon, Se Hui; Kim, Nam Hee; Shim, Moon Bo; Jeon, Young Wook; Ahn, Ji Hye; Lee, Soon Ho; Hwang, In Gyun; Rhee, Min Suk

    2015-04-01

    The present study examined 469 commercially available fermented alcoholic beverages (FABs), including beer (draft, microbrewed, and pasteurized), fruit wine (grape and others), refined rice wine, and yakju (raw and pasteurized). Samples were screened for Escherichia coli and eight foodborne pathogens (Bacillus cereus, Campylobacter jejuni, Clostridium perfringens, Escherichia coli O157:H7, Listeria monocytogenes, Salmonella spp., Staphylococcus aureus, and Yersinia enterocolitica), and the aerobic plate count, lactic acid bacteria, acetic acid bacteria, fungi, and total coliforms were also enumerated. Microbrewed beer contained the highest number of microorganisms (average aerobic plate count, 3.5; lactic acid bacteria, 2.1; acetic acid bacteria, 2.0; and fungi, 3.6 log CFU/ml), followed by draft beer and yakju (P < 0.05), whereas the other FABs contained , 25 CFU/25 ml microorganisms. Unexpectedly, neither microbial diversity nor microbial count correlated with the alcohol content (4.7 to 14.1%) or pH (3.4 to 4.2) of the product. Despite the harsh conditions, coliforms (detected in 23.8% of microbrewed beer samples) and B. cereus (detected in all FABs) were present in some products. B. cereus was detected most frequently in microbrewed beer (54.8% of samples) and nonpasteurized yakju (50.0%), followed by pasteurized yakju (28.8%), refined rice wine (25.0%), other fruit wines (12.3%), grape wine (8.6%), draft beer (5.6%), and pasteurized beer (2.2%) (P < 0.05). The finding that spore-forming B. cereus and coliform bacteria can survive the harsh conditions present in alcoholic beverages should be taken into account (alongside traditional quality indicators such as the presence of lactic acid-producing bacteria, acetic acid-producing bacteria, or both) when developing manufacturing systems and methods to prolong the shelf life of high-quality FAB products. New strategic quality management plans for various FABs are needed.

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

    PubMed

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

    2008-04-01

    Both dilute and concentrated vinasse can be spread on agricultural fields or used as organic fertilizer. The effects of different characteristics of the original raw material on the biochemical composition of vinasse and their C and N mineralization in soil were investigated. Vinasse samples were obtained from similar industrial fermentation processes based on the growth of microorganisms on molasses from different raw material (sugar beet or sugar cane) and vinasse concentration (dilute or concentrated). The nature of the raw material used for fermentation had the greatest effect on the nature and size of the resistant organic pool. This fraction included aromatic compounds originating from the raw material or from complex molecules and seemed to be quantitatively related to acid-insoluble N. Samples derived from sugar beet were richer in N compounds and induced greater net N mineralization. The effect of evaporation varied with the nature of the raw material. Concentration led to a slight increase in the abundance of phenolic compounds, acid-insoluble fraction, and a slight decrease in the labile fraction of vinasses partly or totally derived from sugar beet. The effect of the dilute vinasse from sugar cane was greater. The concentrated vinasse had a smaller labile fraction, induced N immobilization at the beginning of incubation, and exhibited greater N concentration in the acid-insoluble fraction than the dilute vinasse. PMID:17582760

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

    PubMed Central

    Argyri, Anthoula A.; Panagou, Efstathios Z.; Nychas, George-John E.; Tassou, Chrysoula C.

    2014-01-01

    Green fermented olives cv. Halkidiki were subjected to different treatments of high hydrostatic pressure (HHP) processing (400, 450, and 500 MPa for 15 or 30 min). Total viable counts, lactic acid bacteria and yeasts/moulds, and the physicochemical characteristics of the product (pH, colour, and firmness) were monitored right after the treatment and after 7 days of storage at 20°C to allow for recovery of injured cells. The treatments at 400 MPa for 15 and 30 min, 450 MPa for 15 and 30 min, and 500 MPa for 15 min were found insufficient as a recovery of the microbiota was observed. The treatment at 500 MPa for 30 min was effective in reducing the olive microbiota below the detection limit of the enumeration method after the treatment and after 1 week of storage and was chosen as being more appropriate for storing olives for an extended time period (5 months). After 5 months of storage at 20°C, no microbiota was detected in treated samples, while significant changes for both HHP treated and untreated olives were observed for colour parameters only (minor degradation). In conclusion, HHP treatment may introduce a reliable nonthermal pasteurization method to extend the microbiological shelf-life of fermented table olives. PMID:25243146

  6. Nonthermal pasteurization of fermented green table olives by means of high hydrostatic pressure processing.

    PubMed

    Argyri, Anthoula A; Panagou, Efstathios Z; Nychas, George-John E; Tassou, Chrysoula C

    2014-01-01

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

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

    PubMed

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

    2014-12-01

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

  8. Properties of thermostable hemicellulolytic enzymes from Thermomonospora strain 29 grown in solid state fermentation on coffee processing solid waste.

    PubMed

    Srivastava, K C

    1993-01-01

    During decaffeination of Coffee Processing Plant Solid Wastes (CPSW) by actinomycetes, Thermomonospora, Strain 29 exhibited high titers of cellulase and xylanase. This organism, originally isolated on soybean seed coat was grown in solid state fermentation on CPSW supplemented with mineral salts. Enzymes recovered were arabinosidase, xylanase, and beta-D-xylosidase. Higher activity of the former two enzymes was in the extracellular broth, whereas the beta-D-xylosidase activity was highest in the cell fraction. The enzymes were characterized after precipitation with (NH(4))(2)SO(4), dialysis, and gel filtration. Production of all three enzymes was inhibited by monomeric sugars and sugar alcohols but not by arabinoxylan, xylans, or xylan containing water insoluble carbohydrates. The optimum pH for the activity was 6.5, 7.0, and 7.5 for beta-xylosidase, xylanase and arabinosidase (alpha-L-arabinofuranosidase, alpha-arabinosidase, alpha-L-arabinosidase) respectively. These enzymes were stable in the pH range of 6.5 to 8.0. All three enzymes were thermostable up to 80 degrees C. At 55 degrees C, arabinosidase had the longest half life of 120 h. However, at 40 degrees C, xylanase had the longest half life (504 h). At either temperature, beta-D-xylosidase had the shortest half life. The molecular weights (kDa), and Kms (mM) were estimated to be 95, 0.27; 45, 12.4; and 106, 0.67 for arbinosidase, xylanase, and beta-xylosidase respectively. Step wise addition of the three enzymes showed higher saccharification of lignocellulosics.

  9. Properties of thermostable hemicellulolytic enzymes from Thermomonospora strain 29 grown in solid state fermentation on coffee processing solid waste.

    PubMed

    Srivastava, K C

    1993-01-01

    During decaffeination of Coffee Processing Plant Solid Wastes (CPSW) by actinomycetes, Thermomonospora, Strain 29 exhibited high titers of cellulase and xylanase. This organism, originally isolated on soybean seed coat was grown in solid state fermentation on CPSW supplemented with mineral salts. Enzymes recovered were arabinosidase, xylanase, and beta-D-xylosidase. Higher activity of the former two enzymes was in the extracellular broth, whereas the beta-D-xylosidase activity was highest in the cell fraction. The enzymes were characterized after precipitation with (NH(4))(2)SO(4), dialysis, and gel filtration. Production of all three enzymes was inhibited by monomeric sugars and sugar alcohols but not by arabinoxylan, xylans, or xylan containing water insoluble carbohydrates. The optimum pH for the activity was 6.5, 7.0, and 7.5 for beta-xylosidase, xylanase and arabinosidase (alpha-L-arabinofuranosidase, alpha-arabinosidase, alpha-L-arabinosidase) respectively. These enzymes were stable in the pH range of 6.5 to 8.0. All three enzymes were thermostable up to 80 degrees C. At 55 degrees C, arabinosidase had the longest half life of 120 h. However, at 40 degrees C, xylanase had the longest half life (504 h). At either temperature, beta-D-xylosidase had the shortest half life. The molecular weights (kDa), and Kms (mM) were estimated to be 95, 0.27; 45, 12.4; and 106, 0.67 for arbinosidase, xylanase, and beta-xylosidase respectively. Step wise addition of the three enzymes showed higher saccharification of lignocellulosics. PMID:14545668

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

    PubMed

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

    2015-01-01

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

  11. Growth trajectories of alcohol information processing and associations with escalation of drinking in early adolescence.

    PubMed

    Colder, Craig R; O'Connor, Roisin M; Read, Jennifer P; Eiden, Rina D; Lengua, Liliana J; Hawk, Larry W; Wieczorek, William F

    2014-09-01

    This longitudinal study provided a comprehensive examination of age-related changes in alcohol outcome expectancies, subjective evaluation of alcohol outcomes, and automatic alcohol associations in early adolescence. A community sample (52% female, 75% White/non-Hispanic) was assessed annually for 3 years (mean age at the first assessment = 11.6 years). Results from growth modeling suggested that perceived likelihood of positive outcomes increased and that subjective evaluations of these outcomes were more positive with age. Perceived likelihood of negative outcomes declined with age. Automatic alcohol associations were assessed with an Implicit Association Task (IAT), and were predominantly negative, but these negative associations weakened with age. High initial levels of perceived likelihood of positive outcomes at age 11 were associated with escalation of drinking. Perceived likelihood of negative outcomes was associated with low risk for drinking at age 11, but not with changes in drinking. Increases in positive evaluations of positive outcomes were associated with increases in alcohol use. Overall, findings suggest that at age 11, youth maintain largely negative attitudes and perceptions about alcohol, but with the transition into adolescence, there is a shift toward a more neutral or ambivalent view of alcohol. Some features of this shift are associated with escalation of drinking. Our findings point to the importance of delineating multiple aspects of alcohol information processing for extending cognitive models of alcohol use to the early stages of drinking.

  12. Growth trajectories of alcohol information processing and associations with escalation of drinking in early adolescence

    PubMed Central

    Colder, Craig R.; O’Connor, Roisin M.; Read, Jennifer P.; Eiden, Rina D.; Lengua, Liliana J.; Hawk, Larry W.; Wieczorek, William F.

    2014-01-01

    This longitudinal study provided a comprehensive examination of age-related changes in alcohol outcome expectancies, subjective evaluation of alcohol outcomes, and automatic alcohol associations in early adolescence. A community sample (52% female, 75% White/Non-Hispanic) was assessed annually for three years (mean age at the first assessment = 11.6 years). Results from growth modeling suggested that perceived likelihood of positive outcomes increased and that subjective evaluations of these outcomes were more positive with age. Perceived likelihood of negative outcomes declined with age. Automatic alcohol associations were assessed with an Implicit Association Task (IAT), and were predominantly negative, but these negative associations weakened with age. High initial levels of perceived likelihood of positive outcomes at age 11 were associated with escalation of drinking. Perceived likelihood of negative outcomes was associated with low risk for drinking at age 11, but not with changes in drinking. Increases in positive evaluations of positive outcomes were associated with increases in alcohol use. Overall, findings suggest that at age 11, youth maintain largely negative attitudes and perceptions about alcohol, but with the transition into adolescence, there is a shift toward a more neutral or ambivalent view of alcohol. Some features of this shift are associated with escalation of drinking. Our findings point to the importance of delineating multiple aspects of alcohol information processing for extending cognitive models of alcohol use to the early stages of drinking. PMID:24841180

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

    SciTech Connect

    Martinez, K.F.

    1985-10-01

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

  14. 27 CFR 24.197 - Production by fermentation.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2012-04-01 2012-04-01 false Production by fermentation... fermentation. In producing special natural wine by fermentation, flavoring materials may be added before or during fermentation. Special natural wine produced by fermentation may be ameliorated in the same...

  15. 27 CFR 24.197 - Production by fermentation.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Production by fermentation... fermentation. In producing special natural wine by fermentation, flavoring materials may be added before or during fermentation. Special natural wine produced by fermentation may be ameliorated in the same...

  16. 27 CFR 24.197 - Production by fermentation.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2013-04-01 2013-04-01 false Production by fermentation... fermentation. In producing special natural wine by fermentation, flavoring materials may be added before or during fermentation. Special natural wine produced by fermentation may be ameliorated in the same...

  17. 27 CFR 24.197 - Production by fermentation.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2011-04-01 2011-04-01 false Production by fermentation... fermentation. In producing special natural wine by fermentation, flavoring materials may be added before or during fermentation. Special natural wine produced by fermentation may be ameliorated in the same...

  18. 27 CFR 24.197 - Production by fermentation.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2014-04-01 2014-04-01 false Production by fermentation... fermentation. In producing special natural wine by fermentation, flavoring materials may be added before or during fermentation. Special natural wine produced by fermentation may be ameliorated in the same...

  19. Relationship Between Emotional Processing, Drinking Severity and Relapse in Adults Treated for Alcohol Dependence in Poland

    PubMed Central

    Kopera, Maciej; Jakubczyk, Andrzej; Suszek, Hubert; Glass, Jennifer M.; Klimkiewicz, Anna; Wnorowska, Anna; Brower, Kirk J.; Wojnar, Marcin

    2015-01-01

    Aims: Growing data reveals deficits in perception, understanding and regulation of emotions in alcohol dependence (AD). The study objective was to explore the relationships between emotional processing, drinking history and relapse in a clinical sample of alcohol-dependent patients. Methods: A group of 80 inpatients entering an alcohol treatment program in Warsaw, Poland was recruited and assessed at baseline and follow-up after 12 months. Baseline information about demographics, psychopathological symptoms, personality and severity of alcohol problems was obtained. The Schutte Self-Report Emotional Intelligence (EI) Test and Toronto Alexithymia Scale (TAS) were utilized for emotional processing assessment. Follow-up information contained data on drinking alcohol during the last month. Results: At baseline assessment, the duration of alcohol drinking was associated with lower ability to utilize emotions. Patients reporting more difficulties with describing feelings drank more during their last episode of heavy drinking, and had a longer duration of intensive alcohol use. A longer duration of the last episode of heavy drinking was associated with more problems identifying and regulating emotions. Poor utilization of emotions and high severity of depressive symptoms contributed to higher rates of drinking at follow-up. Conclusions: These results underline the importance of systematic identification of discrete emotional problems and dynamics related to AD. This knowledge has implications for treatment. Psychotherapeutic interventions to improve emotional skills could be utilized in treatment of alcohol-dependent patients. PMID:25543129

  20. Optimization and scale-up of fermentation process for production of microbial polysaccharide. Final technical progress report

    SciTech Connect

    Buller, C.S.

    1994-12-21

    This grant was awarded to provide for the scale-up of the process of production of a (1 {r_arrow})-{beta}-D-glucan which is produced by Cellulomonas flavigena. One of the goals was to provide sufficient amounts of the polysaccharide polymer to conduct a field test of its usefulness in subterranean permeability modification procedures of enhanced oil recovery. During September and October, 1994, fermentations and recoveries were done by Abbott Laboratories, to develop a process to provide at least 400 lbs of the glucan polymer for field testing. Shake flask runs and four fermentation runs were completed. A summary of the fourth fermentation run, conducted in a 40,000 liter fermentor, follows.

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

    PubMed

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

    2015-11-01

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

  2. Production of fuel ethanol and methane from garbage by high-efficiency two-stage fermentation process.

    PubMed

    Koike, Yoji; An, Ming-Zhe; Tang, Yue-Qin; Syo, Tomohiro; Osaka, Noriko; Morimura, Shigeru; Kida, Kenji

    2009-12-01

    A two-stage fermentation process, consisting of a simultaneous saccharification and fermentation (SSF) stage and a dry methane fermentation stage, was developed to utilize garbage for the production of fuel ethanol and methane. Garbage from families, canteens and concessionaires was used for the study. Saccharification method was studied and the results indicated that the liquefaction pretreatment and the combination of cellulase and glucoamylase was effective for polysaccharide hydrolysis of family garbage with a high content of holocellulose and that SSF was suitable for ethanol fermentation of garbage. Ethanol productivity could be markedly increased from 1.7 to 7.0 g/l/h by repeated-batch SSF of family garbage. A high ethanol productivity of 17.7 g/l/h was achieved when canteen garbage was used. The stillage after distillation was treated by dry methane fermentation and the results indicated that the stillage was almost fully digested and that about 850 ml of biogas was recovered from 1 g of volatile total solid (VTS). Approximately 85% of the energy of the garbage was converted to fuels, ethanol and methane by this process.

  3. Production of fuel ethanol and methane from garbage by high-efficiency two-stage fermentation process.

    PubMed

    Koike, Yoji; An, Ming-Zhe; Tang, Yue-Qin; Syo, Tomohiro; Osaka, Noriko; Morimura, Shigeru; Kida, Kenji

    2009-12-01

    A two-stage fermentation process, consisting of a simultaneous saccharification and fermentation (SSF) stage and a dry methane fermentation stage, was developed to utilize garbage for the production of fuel ethanol and methane. Garbage from families, canteens and concessionaires was used for the study. Saccharification method was studied and the results indicated that the liquefaction pretreatment and the combination of cellulase and glucoamylase was effective for polysaccharide hydrolysis of family garbage with a high content of holocellulose and that SSF was suitable for ethanol fermentation of garbage. Ethanol productivity could be markedly increased from 1.7 to 7.0 g/l/h by repeated-batch SSF of family garbage. A high ethanol productivity of 17.7 g/l/h was achieved when canteen garbage was used. The stillage after distillation was treated by dry methane fermentation and the results indicated that the stillage was almost fully digested and that about 850 ml of biogas was recovered from 1 g of volatile total solid (VTS). Approximately 85% of the energy of the garbage was converted to fuels, ethanol and methane by this process. PMID:19914584

  4. Automated small-scale fuel alcohol plant: A means to add value to food processing waste

    SciTech Connect

    Wolfram, J.H.; Keller, J.; Wernimont, L.P.

    1993-12-31

    A small scale fuel grade alcohol plant was designed, constructed and operated a decade ago. This plant design incorporated several innovative processes and features that are still on the cutting edge for small scale alcohol production. The plant design could be scaled down or up to match the needs of food processing waste streams that contain sugars or starches as BOD. The novel features include automation requiring four hours of labor per 24 hour day and a plug flow low temperature cooking system which solubilizes and liquifies the starch in one step. This plant consistently produced high yield of alcohol. Yields of 2.6 gallons of absolute alcohol were produced from a bushel of corn. Potato waste grain dust and cheese whey were also processed in this plant as well as barley. Production energy for a 190 proof gallon was approximately 32,000 BTU. This paper discusses the design, results, and applicability of this plant to food processing industries.

  5. Hydroxylation of biphenyl by Aspergillus toxicarius: conditions for a bench scale fermentation process

    SciTech Connect

    Golbeck, J.H.; Cox, J.C.

    1984-01-01

    Fungi of the Aspergillus sp. can hydroxylate biphenyl to 4,4'-dihydroxybiphenyl, a chemical intermediate used in the plastics industry. The authors studied various batch culture conditions for the production of 4,4'-dihydroxybiphenyl, by Aspergillus toxicarius, in 25-mL shake flasks and 2-L fermenter cultures. Conditions investigated included temperature, aeration, carbon and nitrogen sources, biomass content, and time of substrate addition. Under optimum conditions the authors observed a rate of 4,4'-dihydroxybiphenyl production of 15-20 mg/day/g dry wt mycelia. Such a production rate is probably too low to support a commercial process and possible reasons for the low productivity are discussed.

  6. Hepatoprotective activity of dried- and fermented-processed virgin coconut oil.

    PubMed

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

    2011-01-01

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

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

    PubMed Central

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

    2011-01-01

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

  8. Continuous, farm-scale, solid-phase fermentation process for fuel ethanol and protein feed production from fodder beets

    SciTech Connect

    Gibbons, W.R.; Westby, C.A.; Dobbs, T.L.

    1984-01-01

    Fuel ethanol (95%) was produced from fodder beets in two farm-scale processes. In the first process, involving conventional submerged fermentation of the fodder beets in a mash, ethanol and a feed (PF) rich in protein, fat, and fiber were produced. Ethanol yields of 70 L/metric ton (17 gal/ton) were obtained; however, resulting beers had low ethanol concentrations )3-5% (v/v)). The high viscosity of medium and low sugar, beet mashes caused mixing problems which prevented any further increase of beet sugar in the mash. This severely limited the maximum attainable ethanol concentration during fermentation, thereby making the beer costly to distill into fuel ethanol and the process energy inefficient. In order to achieve distillably worthwhile ethanol concentrations of 8-10% (v/v), a solid phase fermentation process (continuous) was developed and tested. In preliminary trials, this system produced fermented pulp with over 8% (v/v) ethanol corresponding to an ethanol yield of 87 L/metric ton (21 gal/ton). Production costs with this novel process are $0.47/L ($1.77/gal) and the energy balance is 2.11. These preliminary cost estimates indicate that fodder beets are potentially competitive with corn as an ethanol feedstock. Additional research, however, is warranted to more precisely refine individual costs, energy balances and the actual value of the PF.

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

    NASA Astrophysics Data System (ADS)

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

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

  10. Alcohol-free alkoxide process for containing nuclear waste

    DOEpatents

    Pope, James M.; Lahoda, Edward J.

    1984-01-01

    Disclosed is a method of containing nuclear waste. A composition is first prepared of about 25 to about 80%, calculated as SiO.sub.2, of a partially hydrolyzed silicon compound, up to about 30%, calculated as metal oxide, of a partially hydrolyzed aluminum or calcium compound, about 5 to about 20%, calculated as metal oxide, of a partially hydrolyzed boron or calcium compound, about 3 to about 25%, calculated as metal oxide, of a partially hydrolyzed sodium, potassium or lithium compound, an alcohol in a weight ratio to hydrolyzed alkoxide of about 1.5 to about 3% and sufficient water to remove at least 99% of the alcohol as an azeotrope. The azeotrope is boiled off and up to about 40%, based on solids in the product, of the nuclear waste, is mixed into the composition. The mixture is evaporated to about 25 to about 45% solids and is melted and cooled.

  11. Acute Alcohol Consumption Impairs Controlled but Not Automatic Processes in a Psychophysical Pointing Paradigm

    PubMed Central

    Johnston, Kevin; Timney, Brian; Goodale, Melvyn A.

    2013-01-01

    Numerous studies have investigated the effects of alcohol consumption on controlled and automatic cognitive processes. Such studies have shown that alcohol impairs performance on tasks requiring conscious, intentional control, while leaving automatic performance relatively intact. Here, we sought to extend these findings to aspects of visuomotor control by investigating the effects of alcohol in a visuomotor pointing paradigm that allowed us to separate the influence of controlled and automatic processes. Six male participants were assigned to an experimental “correction” condition in which they were instructed to point at a visual target as quickly and accurately as possible. On a small percentage of trials, the target “jumped” to a new location. On these trials, the participants’ task was to amend their movement such that they pointed to the new target location. A second group of 6 participants were assigned to a “countermanding” condition, in which they were instructed to terminate their movements upon detection of target “jumps”. In both the correction and countermanding conditions, participants served as their own controls, taking part in alcohol and no-alcohol conditions on separate days. Alcohol had no effect on participants’ ability to correct movements “in flight”, but impaired the ability to withhold such automatic corrections. Our data support the notion that alcohol selectively impairs controlled processes in the visuomotor domain. PMID:23861934

  12. Social Influence and Selection Processes as Predictors of Normative Perceptions and Alcohol Use across the Transition to College

    ERIC Educational Resources Information Center

    Abar, Caitlin C.; Maggs, Jennifer L.

    2010-01-01

    Research indicates that social influences impact college students' alcohol consumption; however, how selection processes may serve as an influential factor predicting alcohol use in this population has not been widely addressed. A model of influence and selection processes contributing to alcohol use across the transition to college was examined…

  13. 27 CFR 7.11 - Use of ingredients containing alcohol in malt beverages; processing of malt beverages.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... containing alcohol in malt beverages; processing of malt beverages. 7.11 Section 7.11 Alcohol, Tobacco... AND ADVERTISING OF MALT BEVERAGES Definitions § 7.11 Use of ingredients containing alcohol in malt beverages; processing of malt beverages. (a) Use of flavors and other nonbeverage ingredients...

  14. 27 CFR 7.11 - Use of ingredients containing alcohol in malt beverages; processing of malt beverages.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... containing alcohol in malt beverages; processing of malt beverages. 7.11 Section 7.11 Alcohol, Tobacco... AND ADVERTISING OF MALT BEVERAGES Definitions § 7.11 Use of ingredients containing alcohol in malt beverages; processing of malt beverages. (a) Use of flavors and other nonbeverage ingredients...

  15. 27 CFR 7.11 - Use of ingredients containing alcohol in malt beverages; processing of malt beverages.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... containing alcohol in malt beverages; processing of malt beverages. 7.11 Section 7.11 Alcohol, Tobacco... AND ADVERTISING OF MALT BEVERAGES Definitions § 7.11 Use of ingredients containing alcohol in malt beverages; processing of malt beverages. (a) Use of flavors and other nonbeverage ingredients...

  16. Fuel alcohol from whey

    SciTech Connect

    Lyons, T.P.; Cunningham, J.D.

    1980-11-01

    Whey disposal has become a serious environmental problem and loss of revenue to the cheese industry. The U.S. Dept. of Energy has indicated that cheese whey has one of the lowest net feedstock costs per gallon of ethanol. The manufacture of ethanol is accomplished by specially selected yeast fermentation of lactose via the glycolytic pathway. Three commercial processes are described, the Milbrew process which produces single cell protein and alcohol, and the Carbery and Denmark processes which produce potable alcohol. Selected strains of Kluveromyces fragilis are used in all processes and in the latter process, effluents are treated under anaerobic conditions to produce methane, which replaces 17-20% of the fuel oil required by the distillation plant.

  17. Process for reducing organic compounds with calcium, amine, and alcohol

    DOEpatents

    Benkeser, Robert A.; Laugal, James A.; Rappa, Angela

    1985-01-01

    Olefins are produced by contacting an organic compound having at least one benzene ring with calcium metal, ethylenediamine, a low molecular weight aliphatic alcohol, and optionally a low molecular weight aliphatic primary amine, and/or an inert, abrasive particulate substance. The reduction is conducted at temperatures ranging from about -10.degree. C. to about 30.degree. C. or somewhat higher. Substantially all of the organic compounds are converted to corresponding cyclic olefins, primarily diolefins.

  18. Process for reducing organic compounds with calcium, amine, and alcohol

    DOEpatents

    Benkeser, R.A.; Laugal, J.A.; Rappa, A.

    1985-08-06

    Olefins are produced by contacting an organic compound having at least one benzene ring with calcium metal, ethylenediamine, a low molecular weight aliphatic alcohol, and optionally a low molecular weight aliphatic primary amine, and/or an inert, abrasive particulate substance. The reduction is conducted at temperatures ranging from about [minus]10 C to about 30 C or somewhat higher. Substantially all of the organic compounds are converted to corresponding cyclic olefins, primarily diolefins.

  19. Oil recovery process: injection of fatty alcohol followed by soap

    SciTech Connect

    Cardenas, R.; Carlin, J.

    1980-07-22

    A method is described for recovering crude oil from a subterranean reservoir having one or more injection means in fluid communication with one or more producing means. The method comprises injecting into said reservoir through said injection means an effective quantity of a solution of a fatty alcohol wherein the alcohol is selected from the group consisting of n-dodecyl, n-octyl and oleyl alcohols and mixtures thereof ranging in concentration from about 0.1 to about 10.0 weight percent of the injected solution and either a crude oil or a refined fraction of crude oil followed by an effective quantity of a solution comprising a soap and water wherein said soap is a sodium dodecyl sulfate ranging in concentration from about 0.05 to about 5.0 weight percent of the injected solution, said solutions combining with the crude oil present in the reservoir to form an oil-in-water emulsion, driving said solutions and emulsion through the reservoir by injection of a driving fluid and recovering the crude oil through said produciton means.

  20. High solids fermentation reactor

    DOEpatents

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

    1993-03-02

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

  1. High solids fermentation reactor

    DOEpatents

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

    1993-01-01

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

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

    PubMed

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

    2016-11-01

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

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

    PubMed

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

    2016-11-01

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

  4. Effect of benzoic acid on metabolic fluxes in yeasts: a continuous-culture study on the regulation of respiration and alcoholic fermentation.

    PubMed

    Verduyn, C; Postma, E; Scheffers, W A; Van Dijken, J P

    1992-07-01

    Addition of benzoate to the medium reservoir of glucose-limited chemostat cultures of Saccharomyces cerevisiae CBS 8066 growing at a dilution rate (D) of 0.10 h-1 resulted in a decrease in the biomass yield, and an increase in the specific oxygen uptake rate (qO2) from 2.5 to as high as 19.5 mmol g-1 h-1. Above a critical concentration, the presence of benzoate led to alcoholic fermentation and a reduction in qO2 to 13 mmol g-1 h-1. The stimulatory effect of benzoate on respiration was dependent on the dilution rate: at high dilution rates respiration was not enhanced by benzoate. Cells could only gradually adapt to growth in the presence of benzoate: a pulse of benzoate given directly to the culture resulted in wash-out. As the presence of benzoate in cultures growing at low dilution rates resulted in large changes in the catabolic glucose flux, it was of interest to study the effect of benzoate on the residual glucose concentration in the fermenter as well as on the level of some selected enzymes. At D = 0.10 h-1, the residual glucose concentration increased proportionally with increasing benzoate concentration. This suggests that modulation of the glucose flux mainly occurs via a change in the extracellular glucose concentration rather than by synthesis of an additional amount of carriers. Also various intracellular enzyme levels were not positively correlated with the rate of respiration. A notable exception was citrate synthase: its level increased with increasing respiration rate. Growth of S. cerevisiae in ethanol-limited cultures in the presence of benzoate also led to very high qO2 levels of 19-21 mmol g-1 h-1. During growth on glucose as well as on ethanol, the presence of benzoate coincided with an increase in the mitochondrial volume up to one quarter of the total cellular volume. Also with the Crabtree-negative yeasts Candida utilis, Kluyveromyces marxianus and Hansenula polymorpha, growth in the presence of benzoate resulted in an increase in qO2 and

  5. Using recombinant cyanobacterium (Synechococcus elongatus) with increased carbohydrate productivity as feedstock for bioethanol production via separate hydrolysis and fermentation process.

    PubMed

    Chow, Te-Jin; Su, Hsiang-Yen; Tsai, Tsung-Yu; Chou, Hsiang-Hui; Lee, Tse-Min; Chang, Jo-Shu

    2015-05-01

    In this work, a recombinant cyanobacterium strain with increased photosynthesis rate, cell growth and carbohydrate production efficiency was genetically engineered by co-expressing ictB, ecaA, and acsAB (encoded for bacterial cellulose) in Synechococcus elongatus PCC7942. The resulting cyanobacterial biomass could be effectively hydrolyzed with dilute acid (2% sulfuric acid), achieving a nearly 90% glucose recovery at a biomass concentration of 80 g/L. Bioethanol can be produced from fermenting the acidic hydrolysate of S. elongatus PCC7942 via separate hydrolysis and fermentation (SHF) process at a concentration of 7.2 g/L and with a 91% theoretical yield.

  6. Microbial process for the preparation of acetic acid, as well as solvent for its extraction from the fermentation broth

    DOEpatents

    Gaddy, James L.; Clausen, Edgar C.; Ko, Ching-Whan; Wade, Leslie E.; Wikstrom, Carl V.

    2007-03-27

    A modified water-immiscible solvent useful in the extraction of acetic acid from aqueous streams is a substantially pure mixture of isomers of highly branched di-alkyl amines. Solvent mixtures formed of such a modified solvent with a desired co-solvent, preferably a low boiling hydrocarbon, are useful in the extraction of acetic acid from aqueous gaseous streams. An anaerobic microbial fermentation process for the production of acetic acid employs such solvents, under conditions which limit amide formation by the solvent and thus increase the efficiency of acetic acid recovery. Methods for the direct extraction of acetic acid and the extractive fermentation of acetic acid also employ the modified solvents and increase efficiency of acetic acid production. Such increases in efficiency are also obtained where the energy source for the microbial fermentation contains carbon dioxide and the method includes a carbon dioxide stripping step prior to extraction of acetic acid in solvent.

  7. Microbial process for the preparation of acetic acid, as well as solvent for its extraction from the fermentation broth

    DOEpatents

    Gaddy, James L.; Clausen, Edgar C.; Ko, Ching-Whan; Wade, Leslie E.; Wikstrom, Carl V.

    2004-06-22

    A modified water-immiscible solvent useful in the extraction of acetic acid from aqueous streams is a substantially pure mixture of isomers of highly branched di-alkyl amines. Solvent mixtures formed of such a modified solvent with a desired co-solvent, preferably a low boiling hydrocarbon, are useful in the extraction of acetic acid from aqueous gaseous streams. An anaerobic microbial fermentation process for the production of acetic acid employs such solvents, under conditions which limit amide formation by the solvent and thus increase the efficiency of acetic acid recovery. Methods for the direct extraction of acetic acid and the extractive fermentation of acetic acid also employ the modified solvents and increase efficiency of acetic acid production. Such increases in efficiency are also obtained where the energy source for the microbial fermentation contains carbon dioxide and the method includes a carbon dioxide stripping step prior to extraction of acetic acid in solvent.

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

    Technology Transfer Automated Retrieval System (TEKTRAN)

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

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

    PubMed

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

    2016-09-01

    The aim of this study was to compare the chemical composition of freeze-dried vegetable powders: celery, celery juice, parsnip and leek. The effect of different freeze-dried vegetables onto the ripening process and the properties of dry fermented sausages was also evaluated. Vegetable products significantly (p < 0.05) differed in their chemical composition: celery products contained higher amounts of nitrates, total phenolic compounds and lower amounts of sucrose, parsnip had higher concentration of proteins, leek was rich in fat. The analysis of pH, water activity, lactic acid bacteria, coagulase-positive staphylococci and coliforms content showed that the incorporation of freeze-dried vegetables had no negative effect on the fermentation and ripening process of dry fermented sausages. In addition, the color parameters for sausages with the added lyophilised celery products were considerable (p < 0.05) more stable during these processes. At the end of the ripening process the sausages made with lyophilised celery juice were characterised by higher lightness and lower hardness than those made with the addition of other vegetable products and control. Freeze-dried celery, celery juice, parsnip and leek have some potential for the usage as a functional ingredient or as a source for indirect addition of nitrate in the production of fermented sausages.

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

    PubMed

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

    2016-09-01

    The aim of this study was to compare the chemical composition of freeze-dried vegetable powders: celery, celery juice, parsnip and leek. The effect of different freeze-dried vegetables onto the ripening process and the properties of dry fermented sausages was also evaluated. Vegetable products significantly (p < 0.05) differed in their chemical composition: celery products contained higher amounts of nitrates, total phenolic compounds and lower amounts of sucrose, parsnip had higher concentration of proteins, leek was rich in fat. The analysis of pH, water activity, lactic acid bacteria, coagulase-positive staphylococci and coliforms content showed that the incorporation of freeze-dried vegetables had no negative effect on the fermentation and ripening process of dry fermented sausages. In addition, the color parameters for sausages with the added lyophilised celery products were considerable (p < 0.05) more stable during these processes. At the end of the ripening process the sausages made with lyophilised celery juice were characterised by higher lightness and lower hardness than those made with the addition of other vegetable products and control. Freeze-dried celery, celery juice, parsnip and leek have some potential for the usage as a functional ingredient or as a source for indirect addition of nitrate in the production of fermented sausages. PMID:27526658

  11. Production of ethyl alcohol from sugar beets

    SciTech Connect

    Larsen, D.H.; Doney, D.L.; Orien, H.A.

    1981-01-01

    Various methods of processing sugar beets prior to fermentation of EtOH were compared. Water slurries of whole beets, expressed juice, and industrially produced diffusion juice were fermented readily by Saccharomyces cerevisiae without the addition of nutrient supplements. Yields of alcohol in both the slurries and juices were 43-47%. Heating the slurries or juices to boiling for 1 min often increased the yield of alcohol and the vigor of the fermentation; however, some yields of greater than 46% were obtained in unheated expressed juice. Difficulty in processing slurries of homogenized or ground whole beets, together with the restriction on the concentration of sugar in the slurry imposed by dilution with water, would probably favor some method of separating the beet tissues from the juice prior to fermentation in an industrial process. Alcohol yields of 4 cultivars varying in sugar content ranged from 38.4 to 46.0% of sugar and 18.0 to 26.1 gallon of alcohol per ton of fresh beets.

  12. Parakari, an indigenous fermented beverage using amylolytic Rhizopus in Guyana.

    PubMed

    Henkel, Terry W

    2005-01-01

    The alcoholic beverage parakari is a product of cassava (Manihot esculenta Crantz) fermentation by Amerindians of Guyana. While fermented beverage production is nearly universal among indigenous Amazonians, parakari is unique among New World beverages because it involves the use of an amylolytic mold (Rhizopus sp., Mucoraceae, Zygomycota) followed by a solid substratum ethanol fermentation. The mycological significance of this dual fermentation process previously was unrecognized. A detailed study of parakari fermentation was made in the Wapisiana Amerindian village of Aishalton, South Rupununi, Guyana. Thirty steps were involved in parakari manufacture, and these exhibited a high degree of sophistication, including the use of specific cassava varieties, control of culture temperature and boosting of Rhizopus inoculum potential with purified starch additives. During the fermentation process, changes in glucose content, pH, flavor, odor and culture characteristics were concomitant with a desirable finished product. Parakari is the only known example of an indigenous New World fermentation that uses an amylolytic mold, likely resulting from domestication of a wild Rhizopus species in the distant past. Parakari production is remarkably similar to dual fermentations of Asia, yet it was independently derived.

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

    PubMed

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

    2013-09-01

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

  14. Waste activated sludge fermentation for hydrogen production enhanced by anaerobic process improvement and acetobacteria inhibition: the role of fermentation pH.

    PubMed

    Zhao, Yuxiao; Chen, Yinguang; Zhang, Dong; Zhu, Xiaoyu

    2010-05-01

    In this study an efficient strategy, i.e., controlling the fermentation pH at constant pH 10, for significantly increasing hydrogen yield from waste activated sludge (WAS) via the improvement of anaerobic process (sludge solubilization, hydrolysis, and acidification) and inhibition of hydrogen consumption by acetobacteria was reported. Without addition of pure hydrogen producer and nutrient source, the effect of different constant pH in the range of pH 4-11 on hydrogen production from WAS was compared with that of different initial pH. The maximal hydrogen yield was observed respectively at constant pH 10 and initial pH 10, but the former was 47.8% higher than the latter (26.9 versus 18.2 mL per gram volatile suspended solids) and much greater than that reported in literature. Then, the mechanisms for constant pH 10 resulting in remarkably higher hydrogen production than initial pH 10 were investigated. It was observed that constant pH 10 fermentation showed much higher solubilization of sludge main particulate organic matters, hydrolysis of solubilized organic materials and acidification of hydrolyzed products, which were of benefit to the hydrogen production. Also, there was more acetic but less propionic acid in the constant pH 10 test, which was in correspondence with the theory of fermentation type affecting hydrogen production. Moreover, in the reactor of initial pH 10 the produced hydrogen was readily converted to acetic acid, but no obvious hydrogen consumption was observed in constant pH 10 reactor. Further investigation of microorganisms with enzymes analysis and fluorescence in situ hybridization (FISH) indicated that the activity and growth of acetobacteria in the reactor of constant pH 10 was much lower than those in initial pH 10 reactor.

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

    SciTech Connect

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

    2011-05-17

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

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

    SciTech Connect

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

    2014-01-07

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

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

    SciTech Connect

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

    2013-05-14

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

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

    DOEpatents

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

    2016-08-09

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

  19. Fuel alcohol from whey

    SciTech Connect

    Lyons, T.P.; Cunningham, J.D.

    1980-01-01

    According to the 'Report on alcohol fuels policy review', published in 1979 by the US Department of Energy, cheese whey had a very low net feedstock cost/gal of ethanol produced ($0.22) and the production potential in the USA is 90 million gal ethanol/yr. Three processes are described, i.e. the Milbrew whey fermentation process using Kluyveromyces fragilis with whey of 10-15% TS under sterile or non-sterile conditions and in batch, semi-continuous or continuous operation (primarily, designed for the production of single-cell protein), the continuous Carbery process in commercial operation in Ireland (DSA 42, 7856) and the Danish process (Dansk Gaerings-industri, Copenhagen) producing edible alcohol from whey permeate, and methane from distillation wastes for use as fuel for heating the distillation units.

  20. Survival of foodborne pathogenic bacteria (Bacillus cereus, Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium, Staphylococcus aureus, and Listeria monocytogenes) and Bacillus cereus spores in fermented alcoholic beverages (beer and refined rice wine).

    PubMed

    Kim, S A; Kim, N H; Lee, S H; Hwang, I G; Rhee, M S

    2014-03-01

    Only limited information is available on the microbiological safety of fermented alcoholic beverages because it is still a common belief that such beverages do not provide a favorable environment for bacterial growth and survival. Thus, in this study, we examined the survival of major foodborne pathogens and spores in fermented alcoholic beverages. Foodborne pathogens (Bacillus cereus, Escherichia coli O157:H7, Listeria monocytogenes, Salmonella enterica serovar Typhimurium, and Staphylococcus aureus) and B. cereus spores (initial population, 3 to 4 log CFU/ml) were inoculated separately into three types of beer and refined rice wine, which were then stored at 5 and 22°C. Bacterial counts were assayed periodically for up to 28 days. Vegetative B. cereus counts decreased rapidly, whereas B. cereus spore counts remained constant (P > 0.05) for a long period of time in all beverages. Vegetative B. cereus cells formed spores in beer at 5 and 22°C, and the spores survived for long periods. Among vegetative cells, E. coli O157:H7 had the highest survival (only 1.49 to 1.56 log reduction during 28 days in beer at 5°C). Beer and refined rice wine supported microbial survival from several days to several weeks. Our results appear to contradict the common belief that pathogens cannot survive in alcoholic beverages. Long-term survival of pathogens (especially B. cereus and E. coli O157:H7) in beer and refined rice wine should be taken into consideration by the manufacturers of these beverages. This study provides basic information that should help further research into microbial survival in alcoholic beverages and increase the microbiological safety regulation of fermented alcoholic beverages.

  1. Survival of foodborne pathogenic bacteria (Bacillus cereus, Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium, Staphylococcus aureus, and Listeria monocytogenes) and Bacillus cereus spores in fermented alcoholic beverages (beer and refined rice wine).

    PubMed

    Kim, S A; Kim, N H; Lee, S H; Hwang, I G; Rhee, M S

    2014-03-01

    Only limited information is available on the microbiological safety of fermented alcoholic beverages because it is still a common belief that such beverages do not provide a favorable environment for bacterial growth and survival. Thus, in this study, we examined the survival of major foodborne pathogens and spores in fermented alcoholic beverages. Foodborne pathogens (Bacillus cereus, Escherichia coli O157:H7, Listeria monocytogenes, Salmonella enterica serovar Typhimurium, and Staphylococcus aureus) and B. cereus spores (initial population, 3 to 4 log CFU/ml) were inoculated separately into three types of beer and refined rice wine, which were then stored at 5 and 22°C. Bacterial counts were assayed periodically for up to 28 days. Vegetative B. cereus counts decreased rapidly, whereas B. cereus spore counts remained constant (P > 0.05) for a long period of time in all beverages. Vegetative B. cereus cells formed spores in beer at 5 and 22°C, and the spores survived for long periods. Among vegetative cells, E. coli O157:H7 had the highest survival (only 1.49 to 1.56 log reduction during 28 days in beer at 5°C). Beer and refined rice wine supported microbial survival from several days to several weeks. Our results appear to contradict the common belief that pathogens cannot survive in alcoholic beverages. Long-term survival of pathogens (especially B. cereus and E. coli O157:H7) in beer and refined rice wine should be taken into consideration by the manufacturers of these beverages. This study provides basic information that should help further research into microbial survival in alcoholic beverages and increase the microbiological safety regulation of fermented alcoholic beverages. PMID:24674433

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

    PubMed

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

    2014-10-01

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

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

    PubMed

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

    2014-10-01

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

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

    PubMed

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

    2014-02-01

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

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

    PubMed

    Roy, Poritosh; Dutta, Animesh; Deen, Bill

    2015-09-01

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

  6. Ruminal Fermentation

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Ruminal fermentation is an exergonic process that converts feedstuffs into short chain volatile fatty acids (VFA), CO2, CH4, NH3, and heat. Some of the free energy is trapped as ATP and this energy is used to drive the growth of anaerobic ruminal microorganisms. The ruminant animals absorb VFA and...

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

    PubMed

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

    2016-07-01

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

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

    PubMed

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

    2016-07-01

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

  9. Cell-to-cell contact and antimicrobial peptides play a combined role in the death of Lachanchea thermotolerans during mixed-culture alcoholic fermentation with Saccharomyces cerevisiae.

    PubMed

    Kemsawasd, Varongsiri; Branco, Patrícia; Almeida, Maria Gabriela; Caldeira, Jorge; Albergaria, Helena; Arneborg, Nils

    2015-07-01

    The roles of cell-to-cell contact and antimicrobial peptides in the early death of Lachanchea thermotolerans CBS2803 during anaerobic, mixed-culture fermentations with Saccharomyces cerevisiae S101 were investigated using a commercially available, double-compartment fermentation system separated by cellulose membranes with different pore sizes, i.e. 1000 kDa for mixed- and single-culture fermentations, and 1000 and 3.5-5 kDa for compartmentalized-culture fermentations. SDS-PAGE and gel filtration chromatography were used to determine an antimicrobial peptidic fraction in the fermentations. Our results showed comparable amounts of the antimicrobial peptidic fraction in the inner compartments of the mixed-culture and 1000 kDa compartmentalized-culture fermentations containing L. thermotolerans after 4 days of fermentation, but a lower death rate of L. thermotolerans in the 1000 kDa compartmentalized-culture fermentation than in the mixed-culture fermentation. Furthermore, L. thermotolerans died off even more slowly in the 3.5-5 kDa than in the 1000 kDa compartmentalized-culture fermentation, which coincided with the presence of less of the antimicrobial peptidic fraction in the inner compartment of that fermentation than of the 1000 kDa compartmentalized-culture fermentation. Taken together, these results indicate that the death of L. thermotolerans in mixed cultures with S. cerevisiae is caused by a combination of cell-to-cell contact and antimicrobial peptides.

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

    PubMed

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

    2015-10-01

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

  11. Online monitoring of fermentation processes via non-invasive low-field NMR.

    PubMed

    Kreyenschulte, Dirk; Paciok, Eva; Regestein, Lars; Blümich, Bernhard; Büchs, Jochen

    2015-09-01

    For the development of biotechnological processes in academia as well as in industry new techniques are required which enable online monitoring for process characterization and control. Nuclear magnetic resonance (NMR) spectroscopy is a promising analytical tool, which has already found broad applications in offline process analysis. The use of online monitoring, however, is oftentimes constrained by high complexity of custom-made NMR bioreactors and considerable costs for high-field NMR instruments (>US$200,000). Therefore, low-field (1) H NMR was investigated in this study in a bypass system for real-time observation of fermentation processes. The new technique was validated with two microbial systems. For the yeast Hansenula polymorpha glycerol consumption could accurately be assessed in spite of the presence of high amounts of complex constituents in the medium. During cultivation of the fungal strain Ustilago maydis, which is accompanied by the formation of several by-products, the concentrations of glucose, itaconic acid, and the relative amount of glycolipids could be quantified. While low-field spectra are characterized by reduced spectral resolution compared to high-field NMR, the compact design combined with the high temporal resolution (15 s-8 min) of spectra acquisition allowed online monitoring of the respective processes. Both applications clearly demonstrate that the investigated technique is well suited for reaction monitoring in opaque media while at the same time it is highly robust and chemically specific. It can thus be concluded that low-field NMR spectroscopy has a great potential for non-invasive online monitoring of biotechnological processes at the research and practical industrial scales. PMID:25850822

  12. Online monitoring of fermentation processes via non-invasive low-field NMR.

    PubMed

    Kreyenschulte, Dirk; Paciok, Eva; Regestein, Lars; Blümich, Bernhard; Büchs, Jochen

    2015-09-01

    For the development of biotechnological processes in academia as well as in industry new techniques are required which enable online monitoring for process characterization and control. Nuclear magnetic resonance (NMR) spectroscopy is a promising analytical tool, which has already found broad applications in offline process analysis. The use of online monitoring, however, is oftentimes constrained by high complexity of custom-made NMR bioreactors and considerable costs for high-field NMR instruments (>US$200,000). Therefore, low-field (1) H NMR was investigated in this study in a bypass system for real-time observation of fermentation processes. The new technique was validated with two microbial systems. For the yeast Hansenula polymorpha glycerol consumption could accurately be assessed in spite of the presence of high amounts of complex constituents in the medium. During cultivation of the fungal strain Ustilago maydis, which is accompanied by the formation of several by-products, the concentrations of glucose, itaconic acid, and the relative amount of glycolipids could be quantified. While low-field spectra are characterized by reduced spectral resolution compared to high-field NMR, the compact design combined with the high temporal resolution (15 s-8 min) of spectra acquisition allowed online monitoring of the respective processes. Both applications clearly demonstrate that the investigated technique is well suited for reaction monitoring in opaque media while at the same time it is highly robust and chemically specific. It can thus be concluded that low-field NMR spectroscopy has a great potential for non-invasive online monitoring of biotechnological processes at the research and practical industrial scales.

  13. Alcohol intoxication impairs mesopic rod and cone temporal processing in social drinkers

    PubMed Central

    Zhuang, Xiaohua; Kang, Para; King, Andrea; Cao, Dingcai

    2015-01-01

    Background Alcohol-related driving accidents and fatalities occur most frequently at nighttime and at dawn, i.e. a mesopic lighting condition in which visual processing depends on both rod and cone photoreceptors. The temporal functions of the rod and cone pathways are critical for driving in this lighting condition. However, how alcohol influences the temporal functions in the rod and cone pathways at mesopic light levels is inconclusive. To address this, the present study investigated whether an acute intoxicating dose of alcohol impairs rod- and/or cone-mediated critical fusion frequency (CFF, the lowest frequency of which an intermittent or flickering light stimulus is perceived as steady). Methods In Experiment I, we measured the CFFs for three types of visual stimuli (rod stimulus alone, cone stimulus alone, and the mixture of both stimuli types), under three illuminant light levels (dim illuminance: 2Td; low illuminance: 20Td; and medium illuminance 80Td) in moderate-heavy social drinkers before and after they consumed an intoxicating dose of alcohol (0.8g/kg) compared with a placebo beverage. In Experiment II, we examined if the illuminance level (dark versus light) of the visual area surrounding the test stimuli alters alcohol’s effect on the temporal processing of rods and cones. Results The results showed that compared with placebo, alcohol significantly reduced CFFs of all stimulus types at all illuminance levels. Furthermore, alcohol intoxication produced a larger impairment on rod-pathway-mediated CFFs under light versus dark surround. Conclusions These results indicate that alcohol intake slows down rod and cone-pathway-mediated temporal processing. Further research may elucidate if this effect may play a role in alcohol-related injury and accidents, which often occur under low light conditions. PMID:26247196

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

    PubMed Central

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

    2014-01-01

    Lactic acid bacteria (LAB) are the primary microorganisms used to ferment maize-, sorghum- or millet-based foods that are processed in West Africa. Fermentation contributes to desirable changes in taste, flavour, acidity, digestibility and texture in gruels (ogi, baca, dalaki), doughs (agidi, banku, komé) or steam-cooked granulated products (arraw, ciacry, dégué). Similar to other fermented cereal foods that are available in Africa, these products suffer from inconsistent quality. The use of LAB starter cultures during cereal dough fermentation is a subject of increasing interest in efforts to standardise this step and guaranty product uniformity. However, their use by small-scale processing units or small agro-food industrial enterprises is still limited. This review aims to illustrate and discuss major issues that influence the use of LAB starter cultures during the processing of fermented cereal foods in West Africa. PMID:27073601

  15. Selection and validation of reference genes for quantitative real-time PCR studies during Saccharomyces cerevisiae alcoholic fermentation in the presence of sulfite.

    PubMed

    Nadai, Chiara; Campanaro, Stefano; Giacomini, Alessio; Corich, Viviana

    2015-12-23

    Sulfur dioxide is extensively used during industrial fermentations and contributes to determine the harsh conditions of winemaking together with low pH, high sugar content and increasing ethanol concentration. Therefore the presence of sulfite has to be considered in yeast gene expression studies to properly understand yeast behavior in technological environments such as winemaking. A reliable expression pattern can be obtained only using an appropriate reference gene set that is constitutively expressed regardless of perturbations linked to the experimental conditions. In this work we tested 15 candidate reference genes suitable for analysis of gene expression during must fermentation in the presence of sulfite. New reference genes were selected from a genome-wide expression experiment, obtained by RNA sequencing of four Saccharomyces cerevisiae wine strains grown in enological conditions. Their performance was compared to that of the most common genes used in previous studies. The most popular software based on different statistical approaches (geNorm, NormFinder and BestKeeper) were chosen to evaluate expression stability of the candidate reference genes. Validation was obtained using other wine strains by comparing normalized gene expression data with transcriptome quantification both in the presence and absence of sulfite. Among 15 reference genes tested ALG9, FBA1, UBC6 and PFK1 appeared to be the most reliable while ENO1, PMA1, DED1 and FAS2 were the worst. The most popular reference gene ACT1, widely used for S. cerevisiae gene expression studies, showed a stability level markedly lower than those of our selected reference genes. Finally, as the expression of the new reference gene set remained constant over the entire fermentation process, irrespective of the perturbation due to sulfite addition, our results can be considered also when no sulfite is added to the must.

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

    PubMed

    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). PMID:23122409

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

    PubMed

    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).

  18. Fluoro-alcohol phase modifiers and process for cesium solvent extraction

    DOEpatents

    Bonnesen, Peter V.; Moyer, Bruce A.; Sachleben, Richard A.

    2003-05-20

    The invention relates to a class of phenoxy fluoro-alcohols, their preparation, and their use as phase modifiers and solvating agents in a solvent composition for the extraction of cesium from alkaline solutions. These phenoxy fluoro-alcohols comply with the formula: ##STR1## in which n=2 to 4; X represents a hydrogen or a fluorine atom, and R.sup.2 -R.sup.6 are hydrogen or alkyl substituents. These phenoxy fluoro-alcohol phase modifiers are a necessary component to a robust solvent composition and process useful for the removal of radioactive cesium from alkaline nuclear waste streams. The fluoro-alcohols can also be used in solvents designed to extract other cesium from acidic or neutral solutions.

  19. Chronic alcoholism and bone remodeling processes: Caveats and considerations for the forensic anthropologist.

    PubMed

    Michael, Amy R; Bengtson, Jennifer D

    2016-02-01

    Clinical literature provides substantial information on the effects of chronic alcohol abuse on bone remodeling and related skeletal disease processes. This biomedical information is seldom considered in detail by forensic anthropologists, who often rely on normative macroscopic models of bone remodeling and traditional macroscopic age estimation methods in the creation of biological profiles. The case study presented here considers the ways that alcoholism disrupts normal bone remodeling processes, thus skewing estimations of age-at-death. Alcoholism affects bone macroscopically, resulting in a porous appearance and an older estimation of age, while simultaneously inhibiting osteoblastic activity and resulting in a younger microscopic appearance. Forensic anthropologists must also be cognizant of pathological remodeling stemming from alcoholism in cases where trauma analysis is critical to the reconstruction of events leading up to death, as fracture healing rates can be affected. Beyond the case study, we also consider how forensic anthropologists and practitioners can recognize and account for osteological signatures of alcoholism in medico-legal contexts. In order to best estimate age at death, a combined macroscopic and microscopic approach should be employed whenever possible alcohol and drug abuse is known or suspected.

  20. Process for the conversion of lower alcohols to higher branched oxygenates

    DOEpatents

    Barger, P.T.

    1996-09-24

    A process is provided for the production of branched C{sub x} oxygenates from lower alcohols such as methanol, ethanol, propanol and mixtures thereof. The process comprises contacting the lower alcohols with a solid catalyst comprising a mixed metal oxide support having components selected from the group consisting of oxides of zinc, magnesium, zirconia, titanium, manganese, chromium, and lanthanides, and an activation metal selected from the group consisting of Group VIII metal, Group IB metals, and mixtures thereof. The advantage of the process is improved yields and selectivity to isobutanol which can subsequently be employed in the production of high octane motor gasoline.

  1. Process for the conversion of lower alcohols to higher branched oxygenates

    DOEpatents

    Barger, Paul T.

    1996-01-01

    A process is provided for the production of branched C.sub.4+ oxygenates from lower alcohols such as methanol, ethanol, propanol and mixtures thereof. The process comprises contacting the lower alcohols with a solid catalyst comprising a mixed metal oxide support having components selected from the group consisting of oxides of zinc, magnesium, zirconia, titanium, manganese, chromium, and lanthanides, and an activation metal selected from the group consisting of Group VIII metal, Group IB metals, and mixtures thereof. The advantage of the process is improved yields and selectivity to isobutanol which can subsequently be employed in the production of high octane motor gasoline.

  2. Physico-chemical and microbiological characterization of spontaneous fermentation of Cellina di Nardò and Leccino table olives.

    PubMed

    Bleve, Gianluca; Tufariello, Maria; Durante, Miriana; Perbellini, Ezio; Ramires, Francesca A; Grieco, Francesco; Cappello, Maria S; De Domenico, Stefania; Mita, Giovanni; Tasioula-Margari, Maria; Logrieco, Antonio F

    2014-01-01

    Table olives are one of the most important traditional fermented vegetables in Europe and their world consumption is constantly increasing. In the Greek style, table olives are obtained by spontaneous fermentations, without any chemical debittering treatment. Evolution of sugars, organic acids, alcohols, mono, and polyphenol compounds and volatile compounds associated with the fermentative metabolism of yeasts and bacteria throughout the natural fermentation process of the two Italian olive cultivars Cellina di Nardò and Leccino were determined. A protocol was developed and applied aimed at the technological characterization of lactic acid bacteria (LAB) and yeast strains as possible candidate autochthonous starters for table olive fermentation from Cellina di Nardò and Leccino cultivars. The study of the main physic-chemical parameters and volatile compounds during fermentation helped to determine chemical descriptors that may be suitable for monitoring olive fermentation. In both the analyzed table olive cultivars, aldehydes proved to be closely related to the first stage of fermentation (30 days), while higher alcohols (2-methyl-1-propanol; 3-methyl-1-butanol), styrene, and o-cymene were associated with the middle stage of fermentation (90 days) and acetate esters with the final step of olive fermentation (180 days). PMID:25389422

  3. Physico-chemical and microbiological characterization of spontaneous fermentation of Cellina di Nardò and Leccino table olives

    PubMed Central

    Bleve, Gianluca; Tufariello, Maria; Durante, Miriana; Perbellini, Ezio; Ramires, Francesca A.; Grieco, Francesco; Cappello, Maria S.; De Domenico, Stefania; Mita, Giovanni; Tasioula-Margari, Maria; Logrieco, Antonio F.

    2014-01-01

    Table olives are one of the most important traditional fermented vegetables in Europe and their world consumption is constantly increasing. In the Greek style, table olives are obtained by spontaneous fermentations, without any chemical debittering treatment. Evolution of sugars, organic acids, alcohols, mono, and polyphenol compounds and volatile compounds associated with the fermentative metabolism of yeasts and bacteria throughout the natural fermentation process of the two Italian olive cultivars Cellina di Nardò and Leccino were determined. A protocol was developed and applied aimed at the technological characterization of lactic acid bacteria (LAB) and yeast strains as possible candidate autochthonous starters for table olive fermentation from Cellina di Nardò and Leccino cultivars. The study of the main physic-chemical parameters and volatile compounds during fermentation helped to determine chemical descriptors that may be suitable for monitoring olive fermentation. In both the analyzed table olive cultivars, aldehydes proved to be closely related to the first stage of fermentation (30 days), while higher alcohols (2-methyl-1-propanol; 3-methyl-1-butanol), styrene, and o-cymene were associated with the middle stage of fermentation (90 days) and acetate esters with the final step of olive fermentation (180 days). PMID:25389422

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

    PubMed

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

    2008-10-01

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

  5. A REVIEW OF PERVAPORATION FOR PRODUCT RECOVERY FROM BIOMASS FERMENTATION PROCESSES

    EPA Science Inventory

    Although several separation technologies are technically capable of removing volatile products from fermentation broths, distillation remains the dominant technology. This is especially true for the recovery of biofuels such as ethanol. In this paper, the status of an emerging m...

  6. [Optimization of high-cell-density fermentation process for S-adenosyl-L-methionine production].

    PubMed

    Wang, Jiepeng; Han, Jinjun; Li, Xiaonan; Liu, Peiyi; Tan, Tianwei

    2009-04-01

    Poor stability existed in the anaphase of the high-cell-density fermentation of Saccharomyces crevisiae for S-adenosyl-L-methionine (SAM) production in 5 L fermentor. To improve the fermentation stability, we studied the addition of diammonium hydrogen phosphate, sodium glutamate and adenosine disodium triphosphate into glucose feeding solution. Study of four fed-batch cultures showed that, after 34 h fermentation, when dry cell weight reached 100 g/L, the addition of 50 g pre-L-methionine and glucose feeding with 10 g/L adenosine disodium triphosphate was optimal for SAM production. Under this condition, after 65.7 h fermentation, both the dry cell weight and the yield of SAM reached the maximum, 180 g/L and 17.1 g/L respectively. PMID:19637627

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

    PubMed

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

    2015-01-01

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

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

    PubMed

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

    2011-03-01

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

  9. 27 CFR 24.212 - High fermentation wine.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ..., DEPARTMENT OF THE TREASURY ALCOHOL WINE Production of Other Than Standard Wine § 24.212 High fermentation wine. High fermentation wine is wine made with the addition of sugar within the limitations prescribed... 27 Alcohol, Tobacco Products and Firearms 1 2014-04-01 2014-04-01 false High fermentation wine....

  10. 27 CFR 24.212 - High fermentation wine.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ..., DEPARTMENT OF THE TREASURY ALCOHOL WINE Production of Other Than Standard Wine § 24.212 High fermentation wine. High fermentation wine is wine made with the addition of sugar within the limitations prescribed... 27 Alcohol, Tobacco Products and Firearms 1 2013-04-01 2013-04-01 false High fermentation wine....

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

    NASA Astrophysics Data System (ADS)

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

    2014-05-01

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

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

    PubMed

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

    2010-10-13

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

  13. Reduced processing of alcohol cues predicts abstinence in recently detoxified alcoholic patients in a three-month follow up period: an ERP study.

    PubMed

    Petit, Géraldine; Cimochowska, Agnieszka; Cevallos, Carlos; Cheron, Guy; Kornreich, Charles; Hanak, Catherine; Schroder, Elisa; Verbanck, Paul; Campanella, Salvatore

    2015-04-01

    One of the major challenges in alcohol dependence is relapse prevention, as rates of relapse following detoxification are high. Drug-related motivational processes may represent key mechanisms in alcoholic relapse. In the present study, event-related potentials (ERPs) were recorded during a visual oddball task administered to 29 controls (11 females) and 39 patients (9 females). Deviant stimuli were related or unrelated to alcohol. For patients, the task was administered following a 3-week detoxification course. Of these, 19 relapsed during the three months follow-up period. The P3, an ERP component associated with activation of arousal systems in the brain and motivational engagement, was examined with the aim to link the fluctuation of its amplitude in response to alcohol versus non-alcohol cues to the observed relapse rate. Results showed that compared to relapsers, abstainers presented with a decreased P3 amplitude for alcohol related compared to non-alcohol related pictures (p=.009). Microstate analysis and sLORETA topography showed that activation for both types of deviant cues in abstainers originated from the inferior and medial temporal gyrus and the uncus, regions implicated in detection of target stimuli in oddball tasks and of biologically relevant stimuli. Through hierarchical regression, it was found that the P3 amplitude difference between alcohol and non-alcohol related cues was the best predictor of relapse vulnerability (p=.013). Therefore, it seems that a devaluation of the motivational significance of stimuli related to alcohol, measurable through electrophysiology, could protect from a relapse within three months following detoxification in alcohol-dependent patients.

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

    PubMed

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

    2014-08-01

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

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

    PubMed Central

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

    2013-01-01

    A statistical model was developed in this study to describe bioethanol production through a batch fermentation process of sugarcane molasses by locally isolated Saccharomyces cerevisiae Y-39. Response surface methodology RSM based on central composite face centered design CCFD was employed to statistically evaluate and optimize the conditions for maximum bioethanol production and study the significance and interaction of incubation period, initial pH, incubation temperature, and molasses concentration on bioethanol yield. With the use of the developed quadratic model equation, a maximum ethanol production of 255 g/L was obtained in a batch fermentation process at optimum operating conditions of approximately 71 h, pH 5.6, 38°C, molasses concentration 18% wt.%, and 100 rpm. PMID:24222769

  16. Ultraslow dielectric relaxation process in supercooled polyhydric alcohols

    NASA Astrophysics Data System (ADS)

    Yomogida, Yoshiki; Minoguchi, Ayumi; Nozaki, Ryusuke

    2006-04-01

    Complex permittivity was obtained on glycerol, xylitol, sorbitol and sorbitol-xylitol mixtures in the supercooled liquid state in the frequency range between 10μHz and 500MHz at temperatures near and above the glass transition temperature. For all the materials, a dielectric relaxation process was observed in addition to the well-known structural α and Johari-Goldstein β relaxation process [G. P. Johari and M. Goldstein, J. Chem. Phys. 53, 2372 (1970)]. The relaxation time for the new process is always larger than that for the α process. The relaxation time shows non-Arrhenius temperature dependence with correlation to the behavior of the α process and it depends on the molecular size systematically. The dielectric relaxation strength for the new process shows the effect of thermal history and decreases exponentially with time at a constant temperature. It can be considered that a nonequilibrium dynamics causes the new process.

  17. Metabolic process engineering of Clostridium tyrobutyricum Δack-adhE2 for enhanced n-butanol production from glucose: effects of methyl viologen on NADH availability, flux distribution, and fermentation kinetics.

    PubMed

    Du, Yinming; Jiang, Wenyan; Yu, Mingrui; Tang, I-Ching; Yang, Shang-Tian

    2015-04-01

    Butanol biosynthesis through aldehyde/alcohol dehydrogenase (adhE2) is usually limited by NADH availability, resulting in low butanol titer, yield, and productivity. To alleviate this limitation and improve n-butanol production by Clostridium tyrobutyricum Δack-adhE2 overexpressing adhE2, the NADH availability was increased by using methyl viologen (MV) as an artificial electron carrier to divert electrons from ferredoxin normally used for H2 production. In the batch fermentation with the addition of 500 μM MV, H2 , acetate, and butyrate production was reduced by more than 80-90%, while butanol production increased more than 40% to 14.5 g/L. Metabolic flux analysis revealed that butanol production increased in the fermentation with MV because of increased NADH availability as a result of reduced H2 production. Furthermore, continuous butanol production of ∼55 g/L with a high yield of ∼0.33 g/g glucose and extremely low ethanol, acetate, and butyrate production was obtained in fed-batch fermentation with gas stripping for in situ butanol recovery. This study demonstrated a stable and reliable process for high-yield and high-titer n-butanol production by metabolically engineered C. tyrobutyricum by applying MV as an electron carrier to increase butanol biosynthesis. PMID:25363722

  18. Metabolic process engineering of Clostridium tyrobutyricum Δack-adhE2 for enhanced n-butanol production from glucose: effects of methyl viologen on NADH availability, flux distribution, and fermentation kinetics.

    PubMed

    Du, Yinming; Jiang, Wenyan; Yu, Mingrui; Tang, I-Ching; Yang, Shang-Tian

    2015-04-01

    Butanol biosynthesis through aldehyde/alcohol dehydrogenase (adhE2) is usually limited by NADH availability, resulting in low butanol titer, yield, and productivity. To alleviate this limitation and improve n-butanol production by Clostridium tyrobutyricum Δack-adhE2 overexpressing adhE2, the NADH availability was increased by using methyl viologen (MV) as an artificial electron carrier to divert electrons from ferredoxin normally used for H2 production. In the batch fermentation with the addition of 500 μM MV, H2 , acetate, and butyrate production was reduced by more than 80-90%, while butanol production increased more than 40% to 14.5 g/L. Metabolic flux analysis revealed that butanol production increased in the fermentation with MV because of increased NADH availability as a result of reduced H2 production. Furthermore, continuous butanol production of ∼55 g/L with a high yield of ∼0.33 g/g glucose and extremely low ethanol, acetate, and butyrate production was obtained in fed-batch fermentation with gas stripping for in situ butanol recovery. This study demonstrated a stable and reliable process for high-yield and high-titer n-butanol production by metabolically engineered C. tyrobutyricum by applying MV as an electron carrier to increase butanol biosynthesis.

  19. Thermal Processing Techniques to Improve Metal Sulfide Mixed Alcohol Catalyst Performance

    SciTech Connect

    Hensley, J.; Menart, M.; Costelow, K.; Thibodeaux, J.; Yung, M.

    2011-01-01

    Research over several decades by several institutions has shown that alkali-promoted metal sulfide catalysts are capable of producing mixed alcohols from syngas with high selectivity and yield. Unfortunately, process models suggest that syngas to mixed alcohol processes, and especially thermochemical biomass to mixed alcohol processes, require improvements to sulfide catalyst activity and/or selectivity for acceptable economics. These improvements, if incremental, cannot result in increased process complexity, capital expenditure, or catalyst costs. It is well accepted among catalyst researchers that thermal processing techniques like calcining and reduction can have profound effects on the properties and performance of finished catalysts, and that small variations in thermal processing do not usually affect the overall cost of the catalyst. Metal sulfide catalysts are no exception but surprisingly, little attention has been given to the effects of thermal treatment on bulk metal sulfide mixed alcohol catalysts. This presentation will discuss how parameters like temperature, dwell time, metal ratios, and purge gas affect the performance and physical properties of K-Co/Mo catalysts.

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

    PubMed Central

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

    2015-01-01

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

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

    PubMed

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

    2015-01-01

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

  2. Stability/instability in the alcoholic marriage: the interrelationships between course of alcoholism, family process, and marital outcome.

    PubMed

    Steinglass, P; Tislenko, L; Reiss, D

    1985-09-01

    Thirty-one alcoholic families who were originally studied in home, multiple-family group, and laboratory settings were reassessed two years later to determine course of alcoholism and degree of marital stability. This paper presents data comparing baseline alcohol consumption and family interactional behavior at home with subsequent alcoholism and marital stability outcomes. Findings suggest that the relative degree of stability/instability in these marriages is best understood as a function of the "goodness-of-fit" between the relative predictability of drinking on the part of the identified alcoholic and the family's characteristic pattern of interactional behavior at home.

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

    PubMed

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

    2016-01-01

    Mixed culture anaerobic fermentation generates a wide range of products from simple sugars, and is potentially an effective process for producing renewable commodity chemicals. However it is difficult to predict product spectrum, and to control the process. One of the key control handles is pH, but the response is commonly dependent on culture history. In this work, we assess the impact of pH regulation mode on the product spectrum. Two regulation modes were applied: in the first, pH was adjusted from 4.5 to 8.5 in progressive steps of 0.5 and in the second, covered the same pH range, but the pH was reset to 5.5 before each change. Acetate, butyrate, and ethanol were produced throughout all pH ranges, but there was a shift from butyrate at pH < 6.5 to ethanol at pH > 6.5, as well as a strong and consistent shift from hydrogen to formate as pH increased. Microbial analysis indicated that progressive pH resulted in dominance by Klebsiella, while reset pH resulted in a bias towards Clostridium spp., particularly at low pH, with higher variance in community between different pH levels. Reset pH was more responsive to changes in pH, and analysis of Gibbs free energy indicated that the reset pH experiments operated closer to thermodynamic equilibrium, particularly with respect to the formate/hydrogen balance. This may indicate that periodically resetting pH conforms better to thermodynamic expectations. PMID:27681895

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

    PubMed Central

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

    2016-01-01

    Mixed culture anaerobic fermentation generates a wide range of products from simple sugars, and is potentially an effective process for producing renewable commodity chemicals. However it is difficult to predict product spectrum, and to control the process. One of the key control handles is pH, but the response is commonly dependent on culture history. In this work, we assess the impact of pH regulation mode on the product spectrum. Two regulation modes were applied: in the first, pH was adjusted from 4.5 to 8.5 in progressive steps of 0.5 and in the second, covered the same pH range, but the pH was reset to 5.5 before each change. Acetate, butyrate, and ethanol were produced throughout all pH ranges, but there was a shift from butyrate at pH < 6.5 to ethanol at pH > 6.5, as well as a strong and consistent shift from hydrogen to formate as pH increased. Microbial analysis indicated that progressive pH resulted in dominance by Klebsiella, while reset pH resulted in a bias towards Clostridium spp., particularly at low pH, with higher variance in community between different pH levels. Reset pH was more responsive to changes in pH, and analysis of Gibbs free energy indicated that the reset pH experiments operated closer to thermodynamic equilibrium, particularly with respect to the formate/hydrogen balance. This may indicate that periodically resetting pH conforms better to thermodynamic expectations. PMID:27681895

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

    PubMed Central

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

    2016-01-01

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

  6. The oxidative fermentation of ethanol in Gluconacetobacter diazotrophicus is a two-step pathway catalyzed by a single enzyme: alcohol-aldehyde Dehydrogenase (ADHa).

    PubMed

    Gómez-Manzo, Saúl; Escamilla, José E; González-Valdez, Abigail; López-Velázquez, Gabriel; Vanoye-Carlo, América; Marcial-Quino, Jaime; de la Mora-de la Mora, Ignacio; Garcia-Torres, Itzhel; Enríquez-Flores, Sergio; Contreras-Zentella, Martha Lucinda; Arreguín-Espinosa, Roberto; Kroneck, Peter M H; Sosa-Torres, Martha Elena

    2015-01-07

    Gluconacetobacter diazotrophicus is a N2-fixing bacterium endophyte from sugar cane. The oxidation of ethanol to acetic acid of this organism takes place in the periplasmic space, and this reaction is catalyzed by two membrane-bound enzymes complexes: the alcohol dehydrogenase (ADH) and the aldehyde dehydrogenase (ALDH). We present strong evidence showing that the well-known membrane-bound Alcohol dehydrogenase (ADHa) of Ga. diazotrophicus is indeed a double function enzyme, which is able to use primary alcohols (C2-C6) and its respective aldehydes as alternate substrates. Moreover, the enzyme utilizes ethanol as a substrate in a reaction mechanism where this is subjected to a two-step oxidation process to produce acetic acid without releasing the acetaldehyde intermediary to the media. Moreover, we propose a mechanism that, under physiological conditions, might permit a massive conversion of ethanol to acetic acid, as usually occurs in the acetic acid bacteria, but without the transient accumulation of the highly toxic acetaldehyde.

  7. The Oxidative Fermentation of Ethanol in Gluconacetobacter diazotrophicus Is a Two-Step Pathway Catalyzed by a Single Enzyme: Alcohol-Aldehyde Dehydrogenase (ADHa)

    PubMed Central

    Gómez-Manzo, Saúl; Escamilla, José E.; González-Valdez, Abigail; López-Velázquez, Gabriel; Vanoye-Carlo, América; Marcial-Quino, Jaime; de la Mora-de la Mora, Ignacio; Garcia-Torres, Itzhel; Enríquez-Flores, Sergio; Contreras-Zentella, Martha Lucinda; Arreguín-Espinosa, Roberto; Kroneck, Peter M. H.; Sosa-Torres, Martha Elena

    2015-01-01

    Gluconacetobacter diazotrophicus is a N2-fixing bacterium endophyte from sugar cane. The oxidation of ethanol to acetic acid of this organism takes place in the periplasmic space, and this reaction is catalyzed by two membrane-bound enzymes complexes: the alcohol dehydrogenase (ADH) and the aldehyde dehydrogenase (ALDH). We present strong evidence showing that the well-known membrane-bound Alcohol dehydrogenase (ADHa) of Ga. diazotrophicus is indeed a double function enzyme, which is able to use primary alcohols (C2–C6) and its respective aldehydes as alternate substrates. Moreover, the enzyme utilizes ethanol as a substrate in a reaction mechanism where this is subjected to a two-step oxidation process to produce acetic acid without releasing the acetaldehyde intermediary to the media. Moreover, we propose a mechanism that, under physiological conditions, might permit a massive conversion of ethanol to acetic acid, as usually occurs in the acetic acid bacteria, but without the transient accumulation of the highly toxic acetaldehyde. PMID:25574602

  8. The oxidative fermentation of ethanol in Gluconacetobacter diazotrophicus is a two-step pathway catalyzed by a single enzyme: alcohol-aldehyde Dehydrogenase (ADHa).

    PubMed

    Gómez-Manzo, Saúl; Escamilla, José E; González-Valdez, Abigail; López-Velázquez, Gabriel; Vanoye-Carlo, América; Marcial-Quino, Jaime; de la Mora-de la Mora, Ignacio; Garcia-Torres, Itzhel; Enríquez-Flores, Sergio; Contreras-Zentella, Martha Lucinda; Arreguín-Espinosa, Roberto; Kroneck, Peter M H; Sosa-Torres, Martha Elena

    2015-01-01

    Gluconacetobacter diazotrophicus is a N2-fixing bacterium endophyte from sugar cane. The oxidation of ethanol to acetic acid of this organism takes place in the periplasmic space, and this reaction is catalyzed by two membrane-bound enzymes complexes: the alcohol dehydrogenase (ADH) and the aldehyde dehydrogenase (ALDH). We present strong evidence showing that the well-known membrane-bound Alcohol dehydrogenase (ADHa) of Ga. diazotrophicus is indeed a double function enzyme, which is able to use primary alcohols (C2-C6) and its respective aldehydes as alternate substrates. Moreover, the enzyme utilizes ethanol as a substrate in a reaction mechanism where this is subjected to a two-step oxidation process to produce acetic acid without releasing the acetaldehyde intermediary to the media. Moreover, we propose a mechanism that, under physiological conditions, might permit a massive conversion of ethanol to acetic acid, as usually occurs in the acetic acid bacteria, but without the transient accumulation of the highly toxic acetaldehyde. PMID:25574602

  9. Biofuels. Engineering alcohol tolerance in yeast.

    PubMed

    Lam, Felix H; Ghaderi, Adel; Fink, Gerald R; Stephanopoulos, Gregory

    2014-10-01

    Ethanol toxicity in the yeast Saccharomyces cerevisiae limits titer and productivity in the industrial production of transportation bioethanol. We show that strengthening the opposing potassium and proton electrochemical membrane gradients is a mechanism that enhances general resistance to multiple alcohols. The elevation of extracellular potassium and pH physically bolsters these gradients, increasing tolerance to higher alcohols and ethanol fermentation in commercial and laboratory strains (including a xylose-fermenting strain) under industrial-like conditions. Production per cell remains largely unchanged, with improvements deriving from heightened population viability. Likewise, up-regulation of the potassium and proton pumps in the laboratory strain enhances performance to levels exceeding those of industrial strains. Although genetically complex, alcohol tolerance can thus be dominated by a single cellular process, one controlled by a major physicochemical component but amenable to biological augmentation.

  10. Pesticides' influence on wine fermentation.

    PubMed

    Caboni, Pierluigi; Cabras, Paolo

    2010-01-01

    Wine quality strongly depends on the grape quality. To obtain high-quality wines, it is necessary to process healthy grapes at the correct ripeness stage and for this reason the farmer has to be especially careful in the prevention of parasite attacks on the grapevine. The most common fungal diseases affecting grape quality are downy and powdery mildew (Plasmopara viticola and Uncinula necator), and gray mold (Botrytis cinerea). On the other hand, the most dangerous insects are the grape moth (Lobesia botrana), vine mealybug (Planococcus ficus), and the citrus mealybug (Planococcus citri). Farmers fight grape diseases and insects applying pesticides that can be found at harvest time on grapes. The persistence of pesticides depends on the chemical characteristic of the active ingredients as well as on photodegradation, thermodegradation, codistillation, and enzymatic degradation. The pesticide residues on grapes can be transferred to the must and this can influence the selection and development of yeast strains. Moreover, yeasts can also influence the levels of the pesticides in the wine by reducing or adsorbing them on lees. During the fermentative process, yeasts can cause the disappearance of pesticide residues by degradation or absorption at the end of the fermentation when yeasts are deposited as lees. In this chapter, we reviewed the effect of commonly used herbicides, insecticides, and fungicides on yeasts. We also studied the effect of alcoholic and malolactic fermentation on pesticide residues. PMID:20610173

  11. Pesticides' influence on wine fermentation.

    PubMed

    Caboni, Pierluigi; Cabras, Paolo

    2010-01-01

    Wine quality strongly depends on the grape quality. To obtain high-quality wines, it is necessary to process healthy grapes at the correct ripeness stage and for this reason the farmer has to be especially careful in the prevention of parasite attacks on the grapevine. The most common fungal diseases affecting grape quality are downy and powdery mildew (Plasmopara viticola and Uncinula necator), and gray mold (Botrytis cinerea). On the other hand, the most dangerous insects are the grape moth (Lobesia botrana), vine mealybug (Planococcus ficus), and the citrus mealybug (Planococcus citri). Farmers fight grape diseases and insects applying pesticides that can be found at harvest time on grapes. The persistence of pesticides depends on the chemical characteristic of the active ingredients as well as on photodegradation, thermodegradation, codistillation, and enzymatic degradation. The pesticide residues on grapes can be transferred to the must and this can influence the selection and development of yeast strains. Moreover, yeasts can also influence the levels of the pesticides in the wine by reducing or adsorbing them on lees. During the fermentative process, yeasts can cause the disappearance of pesticide residues by degradation or absorption at the end of the fermentation when yeasts are deposited as lees. In this chapter, we reviewed the effect of commonly used herbicides, insecticides, and fungicides on yeasts. We also studied the effect of alcoholic and malolactic fermentation on pesticide residues.

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

    SciTech Connect

    Lu, CC; Dong, J; Yang, ST

    2013-09-01

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

  13. Optimizing the selection process of yeast starter cultures by preselecting strains dominating spontaneous fermentations.

    PubMed

    Pulvirenti, Andrea; Rainieri, Sandra; Boveri, Silvio; Giudici, Paolo

    2009-03-01

    We propose an efficient and time-saving strategy for starter culture selection. Our approach is based on the accomplishment of 3 phases: (i) the selection of yeast strains dominating spontaneous fermentations, (ii) the selection among the dominant strains of those showing the best technological characteristics, and (iii) the final selection among good technological strains of those showing the desired qualitative traits. We applied this approach to wine fermentations, even though the same strategy has the potential to be employed for the selection of any type of starter culture. We isolated and identified yeast strains at the mid- and final stages of 6 spontaneous fermentations carried out in 3 different Spanish wineries. We identified all strains as Saccharomyces cerevisiae by restriction fragment length polymorphism of the ribosomal DNA internal transcribed spacer region, and subsequently distinguished each strain by analyzing the polymorphism of the inter-delta regions. Strains that were detected both at the mid- and final stages of the fermentation were considered dominant. Four dominant strains were finally selected and tested in pilot-scale fermentation, and their performance was compared with that of a commercial wine strain. All dominant strains showed good fitness and resulted suitable to be employed as starter cultures. One of the dominant strains isolated in this study is currently commercialized.

  14. Examining local processes when applying a cumulative impact policy to address harms of alcohol outlet density.

    PubMed

    Grace, Daniel; Egan, Matt; Lock, Karen

    2016-07-01

    One approach to addressing the negative health and social harms of excessive drinking has been to attempt to limit alcohol availability in areas of high outlet density. The Licensing Act (2003) enables English local authorities the power to implement a Cumulative Impact Policy (CIP) in order to tackle alcohol challenges. More than 100 English local authorities have implemented a CIP in one or more designated areas. We examined local licence decision-making in the context of implementing CIPs. Specifically, we explored the activities involved in alcohol licensing in one London local authority in order to explicate how local decision-making processes regarding alcohol outlet density occur. Institutional ethnographic research revealed that CIPs were contested on multiple grounds within the statutory licensing process of a local authority with this policy in place. CIPs are an example of multi-level governance in which national and local interests, legal powers and alcohol licensing priorities interface. Public health priorities can be advanced in the delivery of CIPs, but those priorities can at times be diluted by those of other stakeholders, both public sector and commercial. PMID:27197092

  15. Synchrony of corticostriatal-midbrain activation enables normal inhibitory control and conflict processing in recovering alcoholic men

    PubMed Central

    Schulte, T.; Müller-Oehring, E.M.; Sullivan, E.V.; Pfefferbaum, A.

    2011-01-01

    Background Alcohol dependence is associated with inhibitory control deficits, possibly related to abnormalities in frontoparietal cortical and midbrain function and connectivity. Methods We examined functional connectivity and microstructural fiber integrity between frontoparietal and midbrain structures using a Stroop Match-to-Sample task with functional MRI and diffusion tensor imaging in 18 alcoholics and 17 controls. Manipulation of color cues and response repetition sequences modulated cognitive demands during Stroop conflict. Results Despite similar lateral frontoparietal activity and functional connectivity in alcoholics and controls when processing conflict, controls deactivated the posterior cingulate cortex (PCC), whereas alcoholics did not. Posterior cingulum fiber integrity predicted the degree of PCC deactivation in controls but not alcoholics. Also, PCC activity was modulated by executive control demands: activated during response switching and deactivated during response repetition. Alcoholics showed the opposite pattern: activation during repetition and deactivation during switching. Here, in alcoholics, greater deviations from the normal PCC activity correlated with higher amounts of lifetime alcohol consumption. A functional dissociation of brain network connectivity between the groups further showed that controls exhibited greater corticocortical connectivity between middle cingulate, posterior cingulate, and medial prefrontal cortices than alcoholics. By contrast, alcoholics exhibited greater midbrain-orbitofrontal cortical network connectivity than controls. Degree of microstructural fiber integrity predicted robustness of functional connectivity. Conclusion Thus, even subtle compromise of microstructural connectivity in alcoholism can influence modulation of functional connectivity and underlie alcohol-related cognitive impairment. PMID:22137506

  16. Antibiotic resistance of Lactobacillus pentosus and Leuconostoc pseudomesenteroides isolated from naturally-fermented Aloreña table olives throughout fermentation process.

    PubMed

    Casado Muñoz, María del Carmen; Benomar, Nabil; Lerma, Leyre Lavilla; Gálvez, Antonio; Abriouel, Hikmate

    2014-02-17

    Antimicrobial resistance of Lactobacillus pentosus (n=59) and Leuconostoc pseudomesenteroides (n=13) isolated from Aloreña green table olives (which are naturally-fermented olives from Málaga, Spain) to 15 antibiotics was evaluated. Most Lb. pentosus (95%) and all Lc. pseudomesenteroides were resistant to at least three antibiotics. Principal component analysis determined that the prevalence of antibiotic resistance in LAB throughout the fermentation process was highly dependent on the fermenter where the fermentation took place. All Lb. pentosus and Lc. pseudomesenteroides strains were highly sensitive to amoxicillin and ampicillin (MIC≤2 μg/ml), and also to chloramphenicol (MIC≤4 μg/ml), gentamicin and erythromycin (MIC≤16 μg/ml). However, they were phenotypically resistant to streptomycin (83-100%, MIC>256 μg/ml), vancomycin and teicoplanin (70-100%, MIC>128 μg/ml), trimethoprim (76% of Lb. pentosus and 15% of Lc. pseudomesenteroides, MIC>128 μg/ml), trimethoprim/sulfomethoxazol (71-100%, MIC>4-64 μg/ml) and cefuroxime (44% of Lb. pentosus and 85% of Lc. pseudomesenteroides, MIC>32-128 μg/ml). Lb. pentosus was susceptible to tetracycline and clindamycin, while 46% of Lc. pseudomesenteroides strains were resistant to these antibiotics. Only Lb. pentosus strains were resistant to ciprofloxacin (70%, MIC>4-64 μg/ml), although no mutations in the quinolone resistance determining regions of the genes encoding GyrA and ParC were found, thus indicating an intrinsic resistance. Similarly, no genes encoding possible transferable resistance determinants for the observed phenotypic resistance were detected by PCR. In some cases, a bimodal distribution of MICs was observed for some antibiotics to which both LAB species exhibited resistance. Nevertheless, such resistances resulted from an intrinsic mechanism, non-transferable or non-acquired resistance determinants which may in part be due to chromosomally encoded efflux pumps (NorA, MepA and MdeA). Results

  17. Biomass conversion to mixed alcohols

    SciTech Connect

    Holtzapple, M.T.; Loescher, M.; Ross, M.

    1996-10-01

    This paper discusses the MixAlco Process which converts a wide variety of biomass materials (e.g. municipal solid waste, sewage sludge, agricultural residues) to mixed alcohols. First, the biomass is treated with lime to enhance its digestibility. Then, a mixed culture of acid-forming microorganisms converts the lime-treated biomass to volatile fatty acids (VFA) such as acetic, propionic, and butyric acids. To maintain fermentor pH, a neutralizing agent (e.g. calcium carbonate or lime) is added, so the fermentation actually produces VFA salts such as calcium acetate, propionate, and butyrate. The VFA salts are recovered and thermally converted to ketones (e.g. acetone, methylethyl ketone, diethyl ketone) which are subsequently hydrogenated to mixed alcohols (e.g. isopropanol, isobutanol, isopentanol). Processing costs are estimated at $0.72/gallon of mixed alcohols making it potentially attractive for transportation fuels.

  18. Rich nutrition from the poorest - cereal fermentations in Africa and Asia.

    PubMed

    Nout, M J Rob

    2009-10-01

    Cereal fermentations in Africa and Asia involve mainly the processing of maize, rice, sorghum and the millets. Lactic acid bacteria (Lactobacillus, Pediococcus), Enterobacter spp., yeasts (Candida, Debaryomyces, Endomycopsis, Hansenula, Pichia, Saccharomyces and Trichosporon spp.) and filamentous fungi (Amylomyces, Aspergillus, Mucor, and Rhizopus spp.) contribute to desirable modifications of taste, flavour, acidity, digestibility, and texture in non-alcoholic beverages (e.g., uji, and ben-saalga), porridges (e.g., mawè) and cooked gels (e.g., kenkey, idli, and mifen). In addition, alcoholic beverages (beers such as tchoukoutou and jnard; and spirits e.g. jiu) are obtained using malt, or using amylolytic mixed microbial starter cultures as generators of fermentable substrates. Wet processing, marketing of multi-purpose intermediate products, co-fermentation for texture and nutrition, and mixed culture fermentations as practiced in indigenous fermentation processes are of interest for industrial innovation and for better control of natural mixed culture fermentation systems. On the other hand, the nutritional properties of traditional cereal fermented products can be enhanced by increasing their nutrient and energy density, as well as by increasing their mineral status by combining mineral fortification and dephytinization. PMID:19747601

  19. Nutrient digestibility and colonic fermentation processes in species of the families Mustelidae and Canidae fed the same diet.

    PubMed

    Gugołek, Andrzej; Juśkiewicz, Jerzy; Strychalski, Janusz; Konstantynowicz, Małgorzata; Zwoliński, Cezary

    2015-11-01

    Nutrient digestibility was compared and the influence of colonic fermentation processes on nutrient digestibility was determined in the American mink (Neovison vison) and the silver fox (Vulpes vulpes). It was hypothesized that gut microbiota exert varied effects on digestion processes in the analyzed species. The experiment was performed in December, on a group of 10 male mink and 10 male foxes. All animals were fed identical diets for fur-bearing carnivores, with the following chemical composition (%): dry matter (DM)-33.12, total protein (TP)-12.01, ether extract (EE)-8.64, crude fiber (CF)-12.01, N-free extracts (N-FE)-9.32, and gross energy (GE)-7.313 MJ/kg(-1) . The coefficients of DM, OM, TP and EE digestibility were significantly higher in foxes than in mink. Mink were characterized by significantly higher utilization of N-FE. In foxes, as compared with mink, fermentation rates were higher in the final section of the gastrointestinal tract, which improved nutrient digestibility. In mink, characterized by lower fermentation rates in the colon, increased enzyme secretion by bacterial cells is one of the physiological mechanisms that enable to optimize nutrient absorption in the large intestine.

  20. Oxidative mineralization and characterization of polyvinyl alcohol for compatibility with tank farm processing chemistry

    SciTech Connect

    Oji, L.N.

    2000-01-04

    Polyvinyl alcohol (PVA) material has been evaluated for use as a cost-effective substitute for conventional cellulose-based disposal materials (decontamination mops and wipes), plastic bags, and disposable personal protection clothing, that are currently used at Savannah River Site. This study also provides process design criteria for ultraviolet/ultrasonic/hydrogen peroxide PVA reactor system.

  1. Technoeconomic Analysis of a Lignocellulosic Biomass Indirect Gasification Process to Make Ethanol via Mixed Alcohols Synthesis

    SciTech Connect

    Phillips, S. D.

    2007-01-01

    A technoeconomic analysis of a 2000 tonne/day lignocellulosic biomass conversion process to make mixed alcohols via gasification and catalytic synthesis was completed. The process, modeled using ASPEN Plus process modeling software for mass and energy calculations, included all major process steps to convert biomass into liquid fuels, including gasification, gas cleanup and conditioning, synthesis conversion to mixed alcohols, and product separation. The gas cleanup area features a catalytic fluidized-bed steam reformer to convert tars and hydrocarbons into syngas. Conversions for both the reformer and the synthesis catalysts were based on research targets expected to be achieved by 2012 through ongoing research. The mass and energy calculations were used to estimate capital and operating costs that were used in a discounted cash flow rate of return analysis for the process to calculate a minimum ethanol selling price of $0.267/L ($1.01/gal) ethanol (U.S.$2005).

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

    PubMed

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

    2016-11-01

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

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

    PubMed

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

    2016-11-01

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

  4. Process to convert biomass and refuse derived fuel to ethers and/or alcohols

    DOEpatents

    Diebold, James P.; Scahill, John W.; Chum, Helena L.; Evans, Robert J.; Rejai, Bahman; Bain, Richard L.; Overend, Ralph P.

    1996-01-01

    A process for conversion of a feedstock selected from the group consisting of biomass and refuse derived fuel (RDF) to provide reformulated gasoline components comprising a substantial amount of materials selected from the group consisting of ethers, alcohols, or mixtures thereof, comprising: drying said feedstock; subjecting said dried feedstock to fast pyrolysis using a vortex reactor or other means; catalytically cracking vapors resulting from said pyrolysis using a zeolite catalyst; condensing any aromatic byproduct fraction; catalytically alkylating any benzene present in said vapors after condensation; catalytically oligomerizing any remaining ethylene and propylene to higher olefins; isomerizing said olefins to reactive iso-olefins; and catalytically reacting said iso-olefins with an alcohol to form ethers or with water to form alcohols.

  5. Process to convert biomass and refuse derived fuel to ethers and/or alcohols

    DOEpatents

    Diebold, J.P.; Scahill, J.W.; Chum, H.L.; Evans, R.J.; Rejai, B.; Bain, R.L.; Overend, R.P.

    1996-04-02

    A process is described for conversion of a feedstock selected from the group consisting of biomass and refuse derived fuel (RDF) to provide reformulated gasoline components comprising a substantial amount of materials selected from the group consisting of ethers, alcohols, or mixtures thereof, comprising: drying said feedstock; subjecting said dried feedstock to fast pyrolysis using a vortex reactor or other means; catalytically cracking vapors resulting from said pyrolysis using a zeolite catalyst; condensing any aromatic byproduct fraction; catalytically alkylating any benzene present in said vapors after condensation; catalytically oligomerizing any remaining ethylene and propylene to higher olefins; isomerizing said olefins to reactive iso-olefins; and catalytically reacting said iso-olefins with an alcohol to form ethers or with water to form alcohols. 35 figs.

  6. Fermented orange juice: source of higher carotenoid and flavanone contents.

    PubMed

    Escudero-López, Blanca; Cerrillo, Isabel; Herrero-Martín, Griselda; Hornero-Méndez, Damaso; Gil-Izquierdo, Angel; Medina, Sonia; Ferreres, Federico; Berná, Genoveva; Martín, Francisco; Fernández-Pachón, Maria-Soledad

    2013-09-18

    The intake of bioactive compounds and moderate alcohol decreases the risk of cardiovascular diseases. These effects could be joined in a beverage created by a controlled alcoholic fermentation of orange juice. The influence of controlled alcoholic fermentation on the bioactive compound profile of orange juice has not been previously evaluated, and this is the purpose of the present study. Total and individual flavanones and carotenoids significantly increased throughout the fermentation. The reason for this was an enhanced extraction of these compounds from the pulp. Besides, the potential bioavailability of flavanones increased due to a higher content of hesperetin-7-O-glucoside (2-fold higher at the end of the fermentation process). Ascorbic acid did not undergo a significant change, and only total phenolics decreased. Antioxidant capacity was also evaluated. TEAC and FRAP values remained constant throughout the process. However, ORAC and DPPH values significantly increased. Correlation analysis concluded that the increase in ORAC and DPPH values could be due to enhancement of flavanones.

  7. Integration of chemical catalysis with extractive fermentation to produce fuels.

    PubMed

    Anbarasan, Pazhamalai; Baer, Zachary C; Sreekumar, Sanil; Gross, Elad; Binder, Joseph B; Blanch, Harvey W; Clark, Douglas S; Toste, F Dean

    2012-11-01

    Nearly one hundred years ago, the fermentative production of acetone by Clostridium acetobutylicum provided a crucial alternative source of this solvent for manufacture of the explosive cordite. Today there is a resurgence of interest in solventogenic Clostridium species to produce n-butanol and ethanol for use as renewable alternative transportation fuels. Acetone, a product of acetone-n-butanol-ethanol (ABE) fermentation, harbours a nucleophilic α-carbon, which is amenable to C-C bond formation with the electrophilic alcohols produced in ABE fermentation. This functionality can be used to form higher-molecular-mass hydrocarbons similar to those found in current jet and diesel fuels. Here we describe the integration of biological and chemocatalytic routes to convert ABE fermentation products efficiently into ketones by a palladium-catalysed alkylation. Tuning of the reaction conditions permits the production of either petrol or jet and diesel precursors. Glyceryl tributyrate was used for the in situ selective extraction of both acetone and alcohols to enable the simple integration of ABE fermentation and chemical catalysis, while reducing the energy demand of the overall process. This process provides a means to selectively produce petrol, jet and diesel blend stocks from lignocellulosic and cane sugars at yields near their theoretical maxima.

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

    Technology Transfer Automated Retrieval System (TEKTRAN)

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

  9. Alkaline protease production by an isolated Bacillus circulans under solid-state fermentation using agroindustrial waste: process parameters optimization.

    PubMed

    Prakasham, R S; Subba Rao, Ch; Sreenivas Rao, R; Sarma, P N

    2005-01-01

    Alkaline protease production using isolated Bacillus circulans under solid-state fermentation environment was optimized by using Taguchi orthogonal array (OA) experimental design (DOE) methodology to understand the interaction of a large number of variables spanned by factors and their settings with a small number of experiments in order to economize the process optimization. The software-designed experiments with an OA worksheet of L-27 was selected to optimize fermentation (temperature, particle size, moisture content and pH), nutrition (yeast extract and maltose), and biomaterial-related (inoculum size and incubation time) factors for the best production yields. Analysis of experimental data using Qualitek-4 methodology showed significant variation in enzyme production levels (32,000-73,000 units per gram material) and dependence on the selected factors and their assigned levels. Validation of experimental results on alkaline protease production by this bacterial strain based on DOE methodology revealed 51% enhanced protease production compared to average performance of the fermentation, indicating the importance of this methodology in the evaluation of main and interaction effects of the selected factors individually and in combination for bioprocess optimization. PMID:16209541

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

    PubMed

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

    2014-02-01

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

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

    PubMed

    Arrizon, Javier; Gschaedler, Anne

    2002-11-01

    In the tequila industry, fermentation is traditionally achieved at sugar concentrations ranging from 50 to 100 g x L(-1). In this work, the behaviour of the Saccharomyces cerevisiae yeast (isolated from the juices of the Agave tequilana Weber blue variety) during the agave juice fermentation is compared at different sugar concentrations to determine if it is feasible for the industry to run fermentation at higher sugar concentrations. Fermentation efficiency is shown to be higher (above 90%) at a high concentration of initial sugar (170 g x L(-1)) when an additional source of nitrogen (a mixture of amino acids and ammonium sulphate, different than a grape must nitrogen composition) is added during the exponential growth phase. PMID:12556124

  12. Predicting the Concentration of Verotoxin-Producing Escherichia coli Bacteria during Processing and Storage of Fermented Raw-Meat Sausages

    PubMed Central

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

    2014-01-01

    A model to predict the population density of verotoxigenic Escherichia coli (VTEC) throughout the elaboration and storage of fermented raw-meat sausages (FRMS) was developed. Probabilistic and kinetic measurement data sets collected from publicly available resources were completed with new measurements when required and used to quantify the dependence of VTEC growth and inactivation on the temperature, pH, water activity (aw), and concentration of lactic acid. Predictions were compared with observations in VTEC-contaminated FRMS manufactured in a pilot plant. Slight differences in the reduction of VTEC were predicted according to the fermentation temperature, 24 or 34°C, with greater inactivation at the highest temperature. The greatest reduction was observed during storage at high temperatures. A population decrease greater than 6 decimal logarithmic units was observed after 66 days of storage at 25°C, while a reduction of only ca. 1 logarithmic unit was detected at 12°C. The performance of our model and other modeling approaches was evaluated throughout the processing of dry and semidry FRMS. The greatest inactivation of VTEC was predicted in dry FRMS with long drying periods, while the smallest reduction was predicted in semidry FMRS with short drying periods. The model is implemented in a computing tool, E. coli SafeFerment (EcSF), freely available from http://www.ifr.ac.uk/safety/EcoliSafeFerment. EcSF integrates growth, probability of growth, and thermal and nonthermal inactivation models to predict the VTEC concentration throughout FRMS manufacturing and storage under constant or fluctuating environmental conditions. PMID:24561587

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

    PubMed

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

    2014-05-01

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

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

    SciTech Connect

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

    1994-03-15

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

  15. Method for producing hydrocarbon and alcohol mixtures. [Patent application

    DOEpatents

    Compere, A.L.; Googin, J.M.; Griffith, W.L.

    1980-12-01

    It is an object of this invention to provide an efficient process for extracting alcohols and ketones from an aqueous solution containing the same into hydrocarbon fuel mixtures, such as gasoline, diesel fuel and fuel oil. Another object of the invention is to provide a mixture consisting of hydrocarbon, alcohols or ketones, polyoxyalkylene polymer and water which can be directly added to fuels or further purified. The above stated objects are achieved in accordance with a preferred embodiment of the invention by contacting an aqueous fermentation liquor with a hydrocarbon or hydrocarbon mixture containing carbon compounds having 5 to 18 carbon atoms, which may include gasoline, diesel fuel or fuel oil. The hydrocarbon-aqueous alcohol solution is mixed in the presence or one or more of a group of polyoxyalkylene polymers described in detail hereinafter; the fermentation alcohol being extracted into the hydrocarbon fuel-polyoxyalkylene polymer mixture.

  16. Yeast Biodiversity from DOQ Priorat Uninoculated Fermentations.

    PubMed

    Padilla, Beatriz; García-Fernández, David; González, Beatriz; Izidoro, Iara; Esteve-Zarzoso, Braulio; Beltran, Gemma; Mas, Albert

    2016-01-01

    Climate, soil, and grape varieties are the primary characteristics of terroir and lead to the definition of various appellations of origin. However, the microbiota associated with grapes are also affected by these conditions and can leave a footprint in a wine that will be part of the characteristics of terroir. Thus, a description of the yeast microbiota within a vineyard is of interest not only to provide a better understanding of the winemaking process, but also to understand the source of microorganisms that maintain a microbial footprint in wine from the examined vineyard. In this study, two typical grape varieties, Grenache and Carignan, have been sampled from four different vineyards in the DOQ Priorat winegrowing region. Afterward, eight spontaneous alcoholic fermentations containing only grapes from one sampling point and of one variety were conducted at laboratory scale. The fermentation kinetics and yeast population dynamics within each fermentation experiment were evaluated. Yeast identification was performed by RFLP-PCR of the 5.8S-ITS region and by sequencing D1/D2 of the 26S rRNA gene of the isolates. The fermentation kinetics did not indicate clear differences between the two varieties of grapes or among vineyards. Approximately 1,400 isolates were identified, exhibiting high species richness in some fermentations. Of all the isolates studied, approximately 60% belong to the genus Hanseniaspora, 16% to Saccharomyces, and 11% to Candida. Other minor genera, such as Hansenula, Issatchenkia, Kluyveromyces, Saccharomycodes, and Zygosaccharomyces, were also found. The distribution of the identified yeast throughout the fermentation process was studied, and Saccharomyces cerevisiae was found to be present mainly at the end of the fermentation process, while Aureobasidium pullulans was isolated primarily during the first days of fermentation in three of the eight spontaneous fermentations. This work highlights the complexity and diversity of the vineyard

  17. Yeast Biodiversity from DOQ Priorat Uninoculated Fermentations.

    PubMed

    Padilla, Beatriz; García-Fernández, David; González, Beatriz; Izidoro, Iara; Esteve-Zarzoso, Braulio; Beltran, Gemma; Mas, Albert

    2016-01-01

    Climate, soil, and grape varieties are the primary characteristics of terroir and lead to the definition of various appellations of origin. However, the microbiota associated with grapes are also affected by these conditions and can leave a footprint in a wine that will be part of the characteristics of terroir. Thus, a description of the yeast microbiota within a vineyard is of interest not only to provide a better understanding of the winemaking process, but also to understand the source of microorganisms that maintain a microbial footprint in wine from the examined vineyard. In this study, two typical grape varieties, Grenache and Carignan, have been sampled from four different vineyards in the DOQ Priorat winegrowing region. Afterward, eight spontaneous alcoholic fermentations containing only grapes from one sampling point and of one variety were conducted at laboratory scale. The fermentation kinetics and yeast population dynamics within each fermentation experiment were evaluated. Yeast identification was performed by RFLP-PCR of the 5.8S-ITS region and by sequencing D1/D2 of the 26S rRNA gene of the isolates. The fermentation kinetics did not indicate clear differences between the two varieties of grapes or among vineyards. Approximately 1,400 isolates were identified, exhibiting high species richness in some fermentations. Of all the isolates studied, approximately 60% belong to the genus Hanseniaspora, 16% to Saccharomyces, and 11% to Candida. Other minor genera, such as Hansenula, Issatchenkia, Kluyveromyces, Saccharomycodes, and Zygosaccharomyces, were also found. The distribution of the identified yeast throughout the fermentation process was studied, and Saccharomyces cerevisiae was found to be present mainly at the end of the fermentation process, while Aureobasidium pullulans was isolated primarily during the first days of fermentation in three of the eight spontaneous fermentations. This work highlights the complexity and diversity of the vineyard

  18. Yeast Biodiversity from DOQ Priorat Uninoculated Fermentations

    PubMed Central

    Padilla, Beatriz; García-Fernández, David; González, Beatriz; Izidoro, Iara; Esteve-Zarzoso, Braulio; Beltran, Gemma; Mas, Albert

    2016-01-01

    Climate, soil, and grape varieties are the primary characteristics of terroir and lead to the definition of various appellations of origin. However, the microbiota associated with grapes are also affected by these conditions and can leave a footprint in a wine that will be part of the characteristics of terroir. Thus, a description of the yeast microbiota within a vineyard is of interest not only to provide a better understanding of the winemaking process, but also to understand the source of microorganisms that maintain a microbial footprint in wine from the examined vineyard. In this study, two typical grape varieties, Grenache and Carignan, have been sampled from four different vineyards in the DOQ Priorat winegrowing region. Afterward, eight spontaneous alcoholic fermentations containing only grapes from one sampling point and of one variety were conducted at laboratory scale. The fermentation kinetics and yeast population dynamics within each fermentation experiment were evaluated. Yeast identification was performed by RFLP-PCR of the 5.8S-ITS region and by sequencing D1/D2 of the 26S rRNA gene of the isolates. The fermentation kinetics did not indicate clear differences between the two varieties of grapes or among vineyards. Approximately 1,400 isolates were identified, exhibiting high species richness in some fermentations. Of all the isolates studied, approximately 60% belong to the genus Hanseniaspora, 16% to Saccharomyces, and 11% to Candida. Other minor genera, such as Hansenula, Issatchenkia, Kluyveromyces, Saccharomycodes, and Zygosaccharomyces, were also found. The distribution of the identified yeast throughout the fermentation process was studied, and Saccharomyces cerevisiae was found to be present mainly at the end of the fermentation process, while Aureobasidium pullulans was isolated primarily during the first days of fermentation in three of the eight spontaneous fermentations. This work highlights the complexity and diversity of the vineyard

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

    PubMed

    Gaden, E L

    2000-03-20

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

  20. Microbial ecology studies of spontaneous fermentation: starter culture selection for prickly pear wine production.

    PubMed

    Rodríguez-Lerma, G K; Gutiérrez-Moreno, K; Cárdenas-Manríquez, M; Botello-Álvarez, E; Jiménez-Islas, H; Rico-Martínez, R; Navarrete-Bolaños, J L

    2011-08-01

    A procedure for designing starter cultures for fermentation is illustrated for prickly pear wine production. The illustration includes kinetic studies on inoculated and spontaneous fermentation, microorganism identification studies based on molecular biology tools, and microbial ecology studies, which led to the selection of strains that are capable of synthesizing alcohol and desirable volatile compounds. Results show that a mixed starter inoculum containing Pichia fermentans and Saccharomyces cerevisiae leads to a fermented product that contains 8.37% alcohol (v/v). The gas chromatography and mass spectrometry (GC-MS) analysis shows the presence of 9 major volatile compounds (Isobutanol, Isopentanol, Ethyl acetate, Isoamyl acetate, Ethyl octanoate, Ethyl decanoate, Ethyl 9-decanoate, β-Phenylethyl acetate, and Phenylethyl alcohol) that have ethereal, fruity, aromatic notes that are considered to be essential for a fine wine flavor. These compounds harmonically synergize with the alcohol to produce a fermented product with a unique flavor and taste. Several assays using the mixed culture show that the process is stable, predictable, controllable, and reproducible. Moreover, the results show that a mixed culture leads to a broader range of aromatic products than that produced by a single, pure culture. Therefore, we conclude that combinations of Saccharomyces strains and non-Saccharomyces strains can be used to obtain high-quality fermented beverages from prickly pear juice. PMID:22417507

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

    PubMed

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

    2014-08-01

    The aim of the present study was to investigate the occurrence of Listeria monocytogenes in ten Sardinian fermented sausage processing plants. A total of 230 samples were collected and 40 L. monocytogenes isolates were obtained and subjected to serotyping and investigated for the presence of ten virulence-associated genes using multiplex PCR assays. The isolates were further subjected to PFGE and investigated for their adhesion abilities in polystyrene microtiter plates. L. monocytogenes was found in 6% of food contact surfaces, in sausages at the end of acidification (3%) and ripening (8%). Serotyping revealed the presence of four serovars: 1/2c (37.5%), 1/2b (27.5%), 4b (22.5%) and 1/2a (12.5%). All virulence-associated genes were detected in 67.5% of the isolates. Isolates from processing environment, semi-processed and finished products showed high pulsotype diversity and the majority of isolates presented weak adhesion capability. The detection of the pathogen in fermented sausages confirms the ability of L. monocytogenes to overcome the hurdles of the manufacturing process. PMID:24769142

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

    PubMed

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

    2014-08-01

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

  3. The Role of Heavy Alcohol Use in the Developmental Process of Desistance in Dating Aggression during Adolescence

    ERIC Educational Resources Information Center

    Reyes, Heathe Luz McNaughton; Foshee, Vangie A.; Bauer, Daniel J.; Ennett, Susan T.

    2011-01-01

    The current study examined the role of heavy alcohol use in the developmental process of desistance in physical dating aggression during adolescence. Using longitudinal data spanning grades 8 through 12 we tested the hypotheses that (a) higher levels of early heavy alcohol use would be associated with decreased deceleration from dating aggression…

  4. Altered Fermentative Metabolism in Chlamydomonas reinhardtii Mutants Lacking Pyruvate Formate Lyase and Both Pyruvate Formate Lyase and Alcohol Dehydrogenase[W

    PubMed Central

    Catalanotti, Claudia; Dubini, Alexandra; Subramanian, Venkataramanan; Yang, Wenqiang; Magneschi, Leonardo; Mus, Florence; Seibert, Michael; Posewitz, Matthew C.; Grossman, Arthur R.

    2012-01-01

    Chlamydomonas reinhardtii, a unicellular green alga, often experiences hypoxic/anoxic soil conditions that activate fermentation metabolism. We isolated three Chlamydomonas mutants disrupted for the pyruvate formate lyase (PFL1) gene; the encoded PFL1 protein catalyzes a major fermentative pathway in wild-type Chlamydomonas cells. When the pfl1 mutants were subjected to dark fermentative conditions, they displayed an increased flux of pyruvate to lactate, elevated pyruvate decarboxylation, ethanol accumulation, diminished pyruvate oxidation by pyruvate ferredoxin oxidoreductase, and lowered H2 production. The pfl1-1 mutant also accumulated high intracellular levels of lactate, succinate, alanine, malate, and fumarate. To further probe the system, we generated a double mutant (pfl1-1 adh1) that is unable to synthesize both formate and ethanol. This strain, like the pfl1 mutants, secreted lactate, but it also exhibited a significant increase in the levels of extracellular glycerol, acetate, and intracellular reduced sugars and a decrease in dark, fermentative H2 production. Whereas wild-type Chlamydomonas fermentation primarily produces formate and ethanol, the double mutant reroutes glycolytic carbon to lactate and glycerol. Although the metabolic adjustments observed in the mutants facilitate NADH reoxidation and sustained glycolysis under dark, anoxic conditions, the observed changes could not have been predicted given our current knowledge of the regulation of fermentation metabolism. PMID:22353371

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

    PubMed

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

    2015-09-01

    A high-resolution functional metagenomic analysis of a representative single sample of a Brazilian spontaneous cocoa bean fermentation process was carried out to gain insight into its bacterial community functioning. By reconstruction of microbial meta-pathways based on metagenomic data, the current knowledge about the metabolic capabilities of bacterial members involved in the cocoa bean fermentation ecosystem was extended. Functional meta-pathway analysis revealed the distribution of the metabolic pathways between the bacterial members involved. The metabolic capabilities of the lactic acid bacteria present were most associated with the heterolactic fermentation and citrate assimilation pathways. The role of Enterobacteriaceae in the conversion of substrates was shown through the use of the mixed-acid fermentation and methylglyoxal detoxification pathways. Furthermore, several other potential functional roles for Enterobacteriaceae were indicated, such as pectinolysis and citrate assimilation. Concerning acetic acid bacteria, metabolic pathways were partially reconstructed, in particular those related to responses toward stress, explaining their metabolic activities during cocoa bean fermentation processes. Further, the in-depth metagenomic analysis unveiled functionalities involved in bacterial competitiveness, such as the occurrence of CRISPRs and potential bacteriocin production. Finally, comparative analysis of the metagenomic data with bacterial genomes of cocoa bean fermentation isolates revealed the applicability of the selected strains as functional starter cultures. PMID:25998815

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

    PubMed

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

    2015-09-01

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

  7. Microbial species diversity, community dynamics, and metabolite kinetics of water kefir fermentation.

    PubMed

    Laureys, David; De Vuyst, Luc

    2014-04-01

    Water kefir is a sour, alcoholic, and fruity fermented beverage of which the fermentation is started with water kefir grains. These water kefir grains consist of polysaccharide and contain the microorganisms responsible for the water kefir fermentation. In this work, a water kefir fermentation process was followed as a function of time during 192 h to unravel the community dynamics, the species diversity, and the kinetics of substrate consumption and metabolite production. The majority of the water kefir ecosystem was found to be present on the water kefir grains. The most important microbial species present were Lactobacillus casei/paracasei, Lactobacillus harbinensis, Lactobacillus hilgardii, Bifidobacterium psychraerophilum/crudilactis, Saccharomyces cerevisiae, and Dekkera bruxellensis. The microbial species diversities in the water kefir liquor and on the water kefir grains were similar and remained stable during the whole fermentation process. The major substrate, sucrose, was completely converted after 24 h of fermentation, which coincided with the production of the major part of the water kefir grain polysaccharide. The main metabolites of the fermentation were ethanol and lactic acid. Glycerol, acetic acid, and mannitol were produced in low concentrations. The major part of these metabolites was produced during the first 72 h of fermentation, during which the pH decreased from 4.26 to 3.45. The most prevalent volatile aroma compounds were ethyl acetate, isoamyl acetate, ethyl hexanoate, ethyl octanoate, and ethyl decanoate, which might be of significance with respect to the aroma of the end product. PMID:24532061

  8. Microbial Species Diversity, Community Dynamics, and Metabolite Kinetics of Water Kefir Fermentation

    PubMed Central

    Laureys, David

    2014-01-01

    Water kefir is a sour, alcoholic, and fruity fermented beverage of which the fermentation is started with water kefir grains. These water kefir grains consist of polysaccharide and contain the microorganisms responsible for the water kefir fermentation. In this work, a water kefir fermentation process was followed as a function of time during 192 h to unravel the community dynamics, the species diversity, and the kinetics of substrate consumption and metabolite production. The majority of the water kefir ecosystem was found to be present on the water kefir grains. The most important microbial species present were Lactobacillus casei/paracasei, Lactobacillus harbinensis, Lactobacillus hilgardii, Bifidobacterium psychraerophilum/crudilactis, Saccharomyces cerevisiae, and Dekkera bruxellensis. The microbial species diversities in the water kefir liquor and on the water kefir grains were similar and remained stable during the whole fermentation process. The major substrate, sucrose, was completely converted after 24 h of fermentation, which coincided with the production of the major part of the water kefir grain polysaccharide. The main metabolites of the fermentation were ethanol and lactic acid. Glycerol, acetic acid, and mannitol were produced in low concentrations. The major part of these metabolites was produced during the first 72 h of fermentation, during which the pH decreased from 4.26 to 3.45. The most prevalent volatile aroma compounds were ethyl acetate, isoamyl acetate, ethyl hexanoate, ethyl octanoate, and ethyl decanoate, which might be of significance with respect to the aroma of the end product. PMID:24532061

  9. Microbial species diversity, community dynamics, and metabolite kinetics of water kefir fermentation.

    PubMed

    Laureys, David; De Vuyst, Luc

    2014-04-01

    Water kefir is a sour, alcoholic, and fruity fermented beverage of which the fermentation is started with water kefir grains. These water kefir grains consist of polysaccharide and contain the microorganisms responsible for the water kefir fermentation. In this work, a water kefir fermentation process was followed as a function of time during 192 h to unravel the community dynamics, the species diversity, and the kinetics of substrate consumption and metabolite production. The majority of the water kefir ecosystem was found to be present on the water kefir grains. The most important microbial species present were Lactobacillus casei/paracasei, Lactobacillus harbinensis, Lactobacillus hilgardii, Bifidobacterium psychraerophilum/crudilactis, Saccharomyces cerevisiae, and Dekkera bruxellensis. The microbial species diversities in the water kefir liquor and on the water kefir grains were similar and remained stable during the whole fermentation process. The major substrate, sucrose, was completely converted after 24 h of fermentation, which coincided with the production of the major part of the water kefir grain polysaccharide. The main metabolites of the fermentation were ethanol and lactic acid. Glycerol, acetic acid, and mannitol were produced in low concentrations. The major part of these metabolites was produced during the first 72 h of fermentation, during which the pH decreased from 4.26 to 3.45. The most prevalent volatile aroma compounds were ethyl acetate, isoamyl acetate, ethyl hexanoate, ethyl octanoate, and ethyl decanoate, which might be of significance with respect to the aroma of the end product.

  10. Covert effects of "one drink" of alcohol on brain processes related to car driving: an event-related potential study.

    PubMed

    Ebe, Kazutoshi; Itoh, Kosuke; Kwee, Ingrid L; Nakada, Tsutomu

    2015-04-23

    The effects of a low dose of alcohol on car driving remain controversial. To address this issue, event-related potentials were recorded while subjects performed a simple car-following task in a driving simulator before and after consuming either "one drink" of beer (representing one standard alcoholic beverage containing 14 g of alcohol) or mineral water (control condition). Subjects who had consumed the determined amount of alcohol demonstrated no detectable outward behavioral signs of intoxication while performing the driving task, an observation in agreement with previous findings. However, the parietal P3 elicited by the brake lights of the preceding car was significantly reduced in amplitude, approximately 50% that observed under the control condition, likely indicating alteration of the neural processing of visual information critical for safe driving. The finding suggests that alcohol begins to affect neural processes for driving even at quantities too low to modify behavior.

  11. Wine fermentation microbiome: a landscape from different Portuguese wine appellations

    PubMed Central

    Pinto, Cátia; Pinho, Diogo; Cardoso, Remy; Custódio, Valéria; Fernandes, Joana; Sousa, Susana; Pinheiro, Miguel; Egas, Conceição; Gomes, Ana C.

    2015-01-01

    Grapes and wine musts harbor a complex microbiome, which plays a crucial role in wine fermentation as it impacts on wine flavour and, consequently, on its final quality and value. Unveiling the microbiome and its dynamics, and understanding the ecological factors that explain such biodiversity, has been a challenge to oenology. In this work, we tackle this using a metagenomics approach to describe the natural microbial communities, both fungal and bacterial microorganisms, associated with spontaneous wine fermentations. For this, the wine microbiome, from six Portuguese wine appellations, was fully characterized as regards to three stages of fermentation – Initial Musts (IM), and Start and End of alcoholic fermentations (SF and EF, respectively). The wine fermentation process revealed a higher impact on fungal populations when compared with bacterial communities, and the fermentation evolution clearly caused a loss of the environmental microorganisms. Furthermore, significant differences (p < 0.05) were found in the fungal populations between IM, SF, and EF, and in the bacterial population between IM and SF. Fungal communities were characterized by either the presence of environmental microorganisms and phytopathogens in the IM, or yeasts associated with alcoholic fermentations in wine must samples as Saccharomyces and non-Saccharomyces yeasts (as Lachancea, Metschnikowia, Hanseniaspora, Hyphopichia, Sporothrix, Candida, and Schizosaccharomyces). Among bacterial communities, the most abundant family was Enterobacteriaceae; though families of species associated with the production of lactic acid (Lactobacillaceae, Leuconostocaceae) and acetic acid (Acetobacteriaceae) were also detected. Interestingly, a biogeographical correlation for both fungal and bacterial communities was identified between wine appellations at IM suggesting that each wine region contains specific and embedded microbial communities which may contribute to the uniqueness of regional wines. PMID

  12. Esterification of fermentation-derived acids via pervaporation

    DOEpatents

    Datta, R.; Tsai, S.P.

    1998-03-03

    A low temperature method for esterifying ammonium- and amine-containing salts is provided whereby the salt is reacted with an alcohol in the presence of heat and a catalyst and then subjected to a dehydration and deamination process using pervaporation. The invention also provides for a method for producing esters of fermentation derived, organic acid salt comprising first cleaving the salt into its cationic part and anionic part, mixing the anionic part with an alcohol to create a mixture; heating the mixture in the presence of a catalyst to create an ester; dehydrating the now heated mixture; and separating the ester from the now-dehydrated mixture. 2 figs.

  13. Esterification of fermentation-derived acids via pervaporation

    DOEpatents

    Datta, Rathin; Tsai, Shih-Perng

    1998-01-01

    A low temperature method for esterifying ammonium- and amine-containing salts is provided whereby the salt is reacted with an alcohol in the presence of heat and a catalyst and then subjected to a dehydration and deamination process using pervaporation. The invention also provides for a method for producing esters of fermentation derived, organic acid salt comprising first cleaving the salt into its cationic part and anionic part, mixing the anionic part with an alcohol to create a mixture; heating the mixture in the presence of a catalyst to create an ester; dehydrating the now heated mixture; and separating the ester from the now-dehydrated mixture.

  14. An economical biorefinery process for propionic acid production from glycerol and potato juice using high cell density fermentation.

    PubMed

    Dishisha, Tarek; Ståhl, Åke; Lundmark, Stefan; Hatti-Kaul, Rajni

    2013-05-01

    An economically sustainable process was developed for propionic acid production by fermentation of glycerol using Propionibacterium acidipropionici and potato juice, a by-product of starch processing, as a nitrogen/vitamin source. The fermentation was done as high-cell-density sequential batches with cell recycle. Propionic acid production and glycerol consumption rates were dependent on initial biomass concentration, and reached a maximum of 1.42 and 2.30 g L(-1) h(-1), respectively, from 50 g L(-1) glycerol at initial cell density of 23.7 gCDW L(-1). Halving the concentration of nitrogen/vitamin source resulted in reduction of acetic and succinic acids yields by ~39% each. At glycerol concentrations of 85 and 120 g L(-1), respectively, 43.8 and 50.8 g L(-1) propionic acid were obtained at a rate of 0.88 and 0.29 g L(-1) h(-1) and yield of 84 and 78 mol%. Succinic acid was 13 g% of propionic acid and could represent a potential co-product covering the cost of nitrogen/vitamin source.

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

    PubMed

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

    2009-06-01

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

  16. Intermediate-scale, semicontinuous solid-phase fermentation process for production of fuel ethanol from sweet sorghum. [Saccharomyces cerevisiae

    SciTech Connect

    Gibbons, W.R.; Westby, C.A.; Dobbs, T.L.

    1986-01-01

    A novel, semicontinuous solid-phase fermentation system was used to produce fuel ethanol from sweet sorghum. The process was at an intermediate scale. In the process, dried and shredded sweet sorghum was rehydrated to 70% moisture, acidified to pH 2.0 to 3.0, and either pasteurized (12 h at 70 to 80/sup 0/C) or not pasteurized before spray inoculation with a broth culture of Saccharomyces cerevisiae. Fermented pulp exited the semicontinuous fermentor after a retention time of 72 h and contained approximately 6% (vol/vol) ethanol. Ethanol yields from dry sweet sorghum were 176 to 179 liters/10/sup 3/kg (85% of theoretical). Production costs for a greatly scaled-up (x1400) conceptual version of this system were projected by calculation to average $0.47/liter for 95% ethanol. The calculated energy balance (energy output/energy input ratio) was estimated to be 1.05 when pasteurization was included and 1.31 when pasteurization was omitted. In calculating the energy balances, the output energy of the protein feed byproduct and the input energy for growing the sweet sorghum were not considered. A design for the scaled-up plant (farm scale) is provided.

  17. Genetically engineered Pichia pastoris yeast for conversion of glucose to xylitol by a single-fermentation process.

    PubMed

    Cheng, Hairong; Lv, Jiyang; Wang, Hengwei; Wang, Ben; Li, Zilong; Deng, Zixin

    2014-04-01

    Xylitol is industrially synthesized by chemical reduction of D-xylose, which is more expensive than glucose. Thus, there is a growing interest in the production of xylitol from a readily available and much cheaper substrate, such as glucose. The commonly used yeast Pichia pastoris strain GS115 was shown to produce D-arabitol from glucose, and the derivative strain GS225 was obtained to produce twice amount of D-arabitol than GS115 by adaptive evolution during repetitive growth in hyperosmotic medium. We cloned the D-xylulose-forming D-arabitol dehydrogenase (DalD) gene from Klebsiella pneumoniae and the xylitol dehydrogenase (XDH) gene from Gluconobacter oxydans. Recombinant P. pastoris GS225 strains with the DalD gene only or with both DalD and XDH genes could produce xylitol from glucose in a single-fermentation process. Three-liter jar fermentation results showed that recombinant P. pastoris cells with both DalD and XDH converted glucose to xylitol with the highest yield of 0.078 g xylitol/g glucose and productivity of 0.29 g xylitol/L h. This was the first report to convert xylitol from glucose by the pathway of glucose-D-arabitol-D-xylulose-xylitol in a single process. The recombinant yeast could be used as a yeast cell factory and has the potential to produce xylitol from glucose.

  18. Direct and efficient xylitol production from xylan by Saccharomyces cerevisiae through transcriptional level and fermentation processing optimizations.

    PubMed

    Li, Zhe; Qu, Hongnan; Li, Chun; Zhou, Xiaohong

    2013-12-01

    In this study, four engineered Saccharomyces cerevisiae carrying xylanase, β-xylosidase and xylose reductase genes by different transcriptional regulations were constructed to directly convert xylan to xylitol. According to the results, the high-copy number plasmid required a rigid selection for promoter characteristics, on the contrast, the selection of promoters could be more flexible for low-copy number plasmid. For cell growth and xylitol production, glucose and galactose were found more efficient than other sugars. The semi-aerobic condition and feeding of co-substrates were taken to improve the yield of xylitol. It was found that the strain containing high-copy number plasmid had the highest xylitol yield, but it was sensitive to the change of fermentation. However, the strain carrying low-copy number plasmid was more adaptable to different processes. By optimization of the transcriptional regulation and fermentation processes, the xylitol concentration could be increased of 1.7 folds and the yield was 0.71 g xylitol/g xylan.

  19. Intermediate-Scale, Semicontinuous Solid-Phase Fermentation Process for Production of Fuel Ethanol from Sweet Sorghum

    PubMed Central

    Gibbons, William R.; Westby, Carl A.; Dobbs, Thomas L.

    1986-01-01

    A novel, semicontinuous solid-phase fermentation system was used to produce fuel ethanol from sweet sorghum. The process was at an intermediate scale. In the process, dried and shredded sweet sorghum was rehydrated to 70% moisture, acidified to pH 2.0 to 3.0, and either pasteurized (12 h at 70 to 80°C) or not pasteurized before spray inoculation with a broth culture of Saccharomyces cerevisiae. Fermented pulp exited the semicontinuous fermentor after a retention time of 72 h and contained approximately 6% (vol/vol) ethanol. Ethanol yields from dry sweet sorghum were 176 to 179 liters/103 kg (85% of theoretical). Production costs for a greatly scaled-up (×1,400) conceptual version of this system were projected by calculation to average $0.47/liter for 95% ethanol. The calculated energy balance (energy output/energy input ratio) was estimated to be 1.05 when pasteurization was included and 1.31 when pasteurization was omitted. In calculating the energy balances, the output energy of the protein feed byproduct and the input energy for growing the sweet sorghum were not considered. A design for the scaled-up plant (farm scale) is provided. PMID:16346960

  20. Extraction chemistry of fermentation product carboxylic acid

    SciTech Connect

    Kertes, A.S.; King, C.J.

    1986-02-01

    Within the framework of a program aiming to improve the existing extractive recovery technology of fermentation products, the state of the art is critically reviewed. The acids under consideration are propionic, lactic, pyruvic, succinic, fumaric, maleic, malic, itaconic, tartaric, citric, and isocitric, all obtained by the aerobic fermentation of glucose via the glycolytic pathway and glyoxylate bypass. With no exception, it is the undissociated monomeric acid that is extracted into carbon-bonded and phosphorus-bonded oxygen donor extractants. In the organic phase, the acids are usually dimerized. The extractive transfer process obeys the Nernst law, and the measured partition coefficients range from about 0.003 for aliphatic hydrocarbons to about 2 to 3 for aliphatic alcohols and ketones to about 10 or more for organophosphates. Equally high distribution ratios are measured when long-chain tertiary amines are employed as extractants, forming bulky salts preferentially soluble in the organic phase. 123 references.