Home About us Contact
|
Home About us Contact | ||
|
|
||
Fermentative Production (fermentative + production)
Selected AbstractsALCOHOLIC BANANA BEVERAGE , ASPECTS IN FERMENTATIVE PRODUCTIONJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 3 2009SUNITA SINGH ABSTRACT This study quantified fermentative changes in processing alcoholic banana beverage as a result of two factors, namely, sorghum as an ingredient in mix and time period of fermentation, affecting the process in two scales (375 g and 2,900 g) of ingredients mix used. Diluted pulp (with water) from overripe bananas (Musa robusta) mixed with sprouted sorghum grains as ingredients were compared with ingredients without sorghum. The total sugars (reducing and total carbohydrates) were higher when sorghum was not added as an ingredient in initial mix to be fermented. Nevertheless, there was higher utilization of fermentable sugars and carbohydrates in the mix when sorghum was present in both scales of mix studied. The fermentative activities of inoculate as a result of interactive effect of sorghum and time period in the process was attributed to these utilizations. The time factor in fermentation allowed for significant increase in alcohol in the beverage (48 h with 375 g and 68 h with 2,900 g). The beverage obtained with sorghum contained 9.8 g% alcohol at 48 h from 375 g mix and 24.3 g% alcohol at 68 h from the 2,900 g mix of ingredients. These contents were higher as compared to beverage prepared without sorghum: 18.3 g% alcohol at 48 h from 375 g mix and 13.1 g% at 68 h from 2,900 g ingredient mix. The average yields of beverage (with added sorghum) were 54.6% and 57.9%, from 375 g mix batch and 2,900 g mix larger scales, respectively. PRACTICAL APPLICATIONS Banana has a short shelf life after it enters the retail market. The domestic supply in India in 2002 accounted for 20% wastage of bananas as a postharvest loss. The total losses in banana transactions were of the order 13,18% in a single wholesale market of the local city. It was possible to add value of ~48% if these overripe bananas processed into alcoholic beverage. The wasted bananas in domestic supply chain may be source of raw material present in the cycle of marketing itself. Using overripe bananas as the raw material in this study, we could ascertain the product characteristics so obtained after fermentation. These wasted bananas can thus be utilized using modified process detailed herein, if such a technology is readily available. This can replace spurious/illicit drinks in local pockets by using these cheap raw materials available in local abundance. [source] Fermentative production of L(+)-lactic acid from starch hydrolyzate and corn steep liquor as inexpensive nutrients by batch culture of Enterococcus faecalis RKY1JOURNAL OF CHEMICAL TECHNOLOGY & BIOTECHNOLOGY, Issue 10 2008Young-Jung Wee Abstract BACKGROUND: Attempts were made to determine the lactic acid production efficiency of novel isolate, Enterococcus faecalis RKY1 using four different starches (corn, tapioca, potato, and wheat starch) with different concentrations (50, 75, 100, and 125 g L,1) and corn steep liquor as an inexpensive nitrogen source. RESULTS: The yield of lactic acid from each starch was higher than 95% based on initial starch concentrations. High lactic acid concentration (129.9 g L,1) and yield (1.04 g-lactic acid g,1 -starch) were achieved faster (84 h) from 125 g L,1 of corn starch. Among the starches used, tapioca starch fermentation usually completed in a shorter incubation period. The final dry cell weight was highest (7.0 g L,1) for the medium containing 75 g L,1 of corn starch, which resulted in maximum volumetric productivity of lactic acid (3.6 g L,1 h,1). The addition of 30 g L,1 corn steep liquor supplemented with a minimal amount of yeast extract supported both cell growth and lactic acid fermentation. CONCLUSION:Enterococcus faecalis RKY1 was found to be capable of growing well on inexpensive nutrients and producing maximum lactic acid from starches and corn steep liquor as lower-cost raw materials than conventionally-used refined sugars such as glucose, and yeast extract as an organic nitrogen source in laboratory-scale studies. These fermentation characteristics are prerequisites for the industrial scale production of lactic acid. Copyright © 2008 Society of Chemical Industry [source] Fermentative production of l -glycerol 3-phosphate utilizing a Saccharomyces cerevisiae strain with an engineered glycerol biosynthetic pathway,BIOTECHNOLOGY & BIOENGINEERING, Issue 3 2008A. Popp Abstract Interest in l -glycerol 3-phosphate (l -G3P) production via microbial fermentation is due to the compound's potential to replace the unstable substrate dihydroxyacetone phosphate (DHAP) in one-pot enzymatic carbohydrate syntheses. A Saccharomyces cerevisiae strain with deletions in both genes encoding specific l -G3Pases (GPP1 and GPP2) and multicopy overexpression of l -glycerol 3-phosphate dehydrogenase (GPD1) was studied via small-scale (100 mL) batch fermentations under quasi-anaerobic conditions. Intracellular accumulation of l -G3P reached extremely high levels (roughly 200 mM) but thereafter declined. Extracellular l -G3P was also detected and its concentration continuously increased throughout the fermentation, such that most of the total l -G3P was found outside the cells as fermentation concluded. Moreover, in spite of the complete elimination of specific l -G3Pase activity, the strain showed considerable glycerol formation suggesting unspecific dephosphorylation as a mechanism to relieve cells of intracellular l -G3P accumulation. Up-scaling the process employed fed-batch fermentation with repeated glucose feeding, plus an aerobic growth phase followed by an anaerobic product accumulation phase. This produced a final product titer of about 325 mg total l -G3P per liter of fermentation broth. Biotechnol. Bioeng. 2008;100: 497,505. © 2008 Wiley Periodicals, Inc. [source] A cost effective fermentative production of succinic acid from cane molasses and corn steep liquor by Escherichia coliJOURNAL OF APPLIED MICROBIOLOGY, Issue 6 2006L. Agarwal Abstract Aim:, Development and optimization of an efficient and inexpensive medium for succinic acid production by Escherichia coli under anaerobic conditions. Methods and Results:, Initially, 0·8 gl,1 of succinic acid was produced in 60 h in 300-ml medium. On optimization, glucose and peptone were replaced by cane molasses and corn steep liquor. Three hundred ml of this medium was inoculated with 4% (v/v) of seed inoculum, incubated at 39°C for 72 h, resulted in 7·1 gl,1 of succinic acid in 36 h. Scale up in a 10-l fermentor under conditions of controlled pH and continuous CO2 supply in this medium resulted in 17 gl,1 of succinic acid in 30 h. Conclusions:, A ninefold increase in succinic acid production was obtained in 500-ml anaerobic bottles with optimized medium having cane molasses and corn steep liquor as against initial medium containing glucose and peptone. However, a subsequent scale up in a 10-l fermentor resulted in a 2·5-fold increase in succinic acid production as against optimized medium used in 500-ml anaerobic bottles. Significance and Impact of the Study:, Succinic acid production was enhanced in medium consisting of inexpensive carbon and nitrogen sources in a shorter span of time. [source] Identification and production of a bacteriocin from Enterococcus mundtii QU 2 isolated from soybeanJOURNAL OF APPLIED MICROBIOLOGY, Issue 5 2005T. Zendo Abstract Aims:, Identification of the bacteriocin produced by Enterococcus mundtii QU 2 newly isolated from soybean and fermentative production of the bacteriocin. Methods and Results:, The bacteriocin produced by Ent. mundtii QU 2 inhibited the growth of various indicator strains, including Enterococcus, Lactobacillus, Leuconostoc, Pediococcus and Listeria. The bacteriocin activity was stable at wide pH range and against heat treatment, but completely abolished by proteolytic enzymes. The bacteriocin was purified from the culture supernatant by the three-step chromatographic procedure. Mass spectrometry, amino acid sequencing and DNA sequencing revealed that the bacteriocin was similar to class IIa bacteriocins produced by other Ent. mundtii strains. The bacteriocin production decreased in the absence of glucose, nitrogen sources, or Tween 80 in MRS medium. Additionally, it was strongly suppressed by addition of Ca2+ (CaCO3 or CaCl2). In pH-controlled fermentations, the highest bacteriocin production was achieved at pH 6·0, whereas the highest cell growth was obtained at pH 7·0. Conclusions:,Ent. mundtii QU 2 produced a class IIa bacteriocin. Some growth factors (e.g. Ca2+ and pH) influenced the bacteriocin production. Significance and Impact of the Study:, A new soybean isolate, Ent. mundtii QU 2 was found to be a class IIa bacteriocin producer. Factors influencing the bacteriocin production described herein are valuable for applications of the bacteriocins from Ent. mundtii strains. [source] Influence of Dietary Fiber on Inflammatory Bowel Disease and Colon Cancer: Importance of Fermentation PatternNUTRITION REVIEWS, Issue 2 2007Devin J. Rose MS The benefits of dietary fiber on inflammatory bowel disease may be related to the fermentative production of butyrate in the colon, which appears to decrease the inflammatory response. The benefits of dietary fiber against colon cancer may be related to both fermentative and non-fermentative processes, although poorly fermentable fibers appear more influential. Dietary fiber fermentation profiles are important in determining optimal fibers for colonic health, and may be a function of structure, processing conditions, and other food components. A greater understanding of the relationships between fermentation rate and dietary fiber structure would allow for development of dietary fibers for optimum colonic health. [source] Continuous fermentative hydrogen production from a wheat starch co-product by mixed microfloraBIOTECHNOLOGY & BIOENGINEERING, Issue 6 2003I. Hussy Abstract For the transition to the hydrogen economy, hydrogen must be produced sustainably, e.g., by the fermentation of agricultural material. Continuous fermentative production of hydrogen from an insoluble substrate in nonsterile conditions is yet to be reported. In this study hydrogen production using mixed microflora from heat-treated digested sewage sludge in nonsterile conditions from a particulate co-product of the wheat flour industry (7.5 g L,1 total hexose) at 18- and 12-hour hydraulic retention times, pH 4.5 and 5.2, 30°C and 35°C was examined. In continuous operation, hydrogen yields of approximately 1.3 moles hydrogen/mole hexose consumed were obtained, but decreased if acetate or propionate levels rose, indicating metabolism shifted towards hydrogen consumption by homoacetogenesis or propionate producers. These shifts occurred both at pH 4.5 and 5.2. Sparging the reactor with nitrogen to reduce hydrogen in the off-gas from 50% to 7% gave stable operation with a hydrogen yield of 1.9 moles hydrogen /mole hexose consumed over an 18-day period. © 2003 Wiley Periodicals, Inc. Biotechnol Bioeng84: 619,626, 2003. [source] | |||||||||||||