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Co Culture Fermentation

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https://www.readbyqxmd.com/read/30108554/enhancing-production-of-pinene-in-escherichia-coli-by-using-a-combination-of-tolerance-evolution-and-modular-co-culture-engineering
#1
Fu-Xing Niu, Xin He, Ya-Qin Wu, Jian-Zhong Liu
α-Pinene is a natural and active monoterpene, which is widely used as a flavoring agent and in fragrances, pharmaceuticals, and biofuels. Although it has been successfully produced by genetically engineered microorganisms, the production level of pinene is much lower than that of hemiterpene (isoprene) and sesquiterpenes (farnesene) to date. We first improved pinene tolerance to 2.0% and pinene production by adaptive laboratory evolution after atmospheric and room temperature plasma (ARTP) mutagenesis and overexpression of the efflux pump to obtain the pinene tolerant strain Escherichia coli YZFP, which is resistant to fosmidomycin...
2018: Frontiers in Microbiology
https://www.readbyqxmd.com/read/30104672/elicitors-derived-from-hazel-corylus-avellana-l-cell-suspension-culture-enhance-growth-and-paclitaxel-production-of-epicoccum-nigrum
#2
Mina Salehi, Ahmad Moieni, Naser Safaie
The microbial fermentation is considered as the potential source for large-scale production of paclitaxel. Since co-cultivation/mixed fermentation strategy has been reported as a yield enhancement strategy for paclitaxel production, investigation of fungal endophyte response to plant culture medium, plant cell extract (CE) and medium filtrate (MF) of plant cell suspension culture in terms of growth and paclitaxel production is interesting. In this study, 35 endophytic fungi were isolated from Taxus baccata and Corylus avellana grown in Iran...
August 13, 2018: Scientific Reports
https://www.readbyqxmd.com/read/30101541/effects-of-live-yeast-saccharomyces-cerevisiae-and-type-of-cereal-on-rumen-microbial-fermentation-in-a-dual-flow-continuous-culture-fermentation-system
#3
Diego Moya, Alfred Ferret, Marta Blanch, Mari Carmen Fuentes, Jose Ignacio Fandiño, Sergio Calsamiglia
Live yeast additives may help optimize ruminal fermentation of high-grain diets, especially when the starch of the ration is highly fermentable. Eight dual flow continuous culture fermenters were used in a 2 × 2 factorial design in two replicated periods of 9 days (six for adaptation and three for sampling) to determine the effect of live yeast and type of cereal on rumen microbial fermentation and nutrient digestibility. Main factors were the addition of live yeast: no yeast (NY) vs. 2 × 107 CFU of yeast/g of diet (LY); and type of cereal in the diet: corn (CO) vs...
August 12, 2018: Journal of Animal Physiology and Animal Nutrition
https://www.readbyqxmd.com/read/30059945/mixed-culture-fermentation-of-synthesis-gas-in-the-microfiltration-and-ultrafiltration-hollow-fiber-membrane-biofilm-reactors
#4
Hua-Jie Wang, Kun Dai, Yun-Qi Wang, Hou-Feng Wang, Fang Zhang, Raymond Jianxiong Zeng
The effects of pore sizes on the in-situ utilization of synthesis gas (syngas, H2 and CO) mixed culture fermentation (MCF) in the hollow-fiber membrane biofilm reactor (HfMBR) are not clear. Thus, the ultrafiltration (R1) and microfiltration (R2) HfMBRs were constructed. Syngas was totally consumed within the formed biofilm in R1; contrarily, it accumulated notably in R2. In the batch mode of R1 and R2, volatile fatty acids (VFAs) of acetate, butyrate and caproate were the main metabolites, but the production rate of total VFA in R1 (61...
July 21, 2018: Bioresource Technology
https://www.readbyqxmd.com/read/30055268/sharpea-and-kandleria-are-lactic-acid-producing-rumen-bacteria-that-do-not-change-their-fermentation-products-when-co-cultured-with-a-methanogen
#5
Sandeep Kumar, Bryan P Treloar, Koon Hoong Teh, Catherine M McKenzie, Gemma Henderson, Graeme T Attwood, Sinéad M Waters, Mark L Patchett, Peter H Janssen
Sharpea and Kandleria are associated with rumen samples from low-methane-emitting sheep. Four strains of each genus were studied in culture, and the genomes of nine strains were analysed, to understand the physiology of these bacteria. All eight cultures grew equally well with d-glucose, d-fructose, d-galactose, cellobiose, and sucrose supplementation. d-Lactate was the major end product, with small amounts of the mixed acid fermentation products formate, acetate and ethanol. Genes encoding the enzymes necessary for this fermentation pattern were found in the genomes of four strains of Sharpea and five of Kandleria...
July 25, 2018: Anaerobe
https://www.readbyqxmd.com/read/30054363/a-new-shewanella-isolate-enhances-corrosion-by-using-metallic-iron-as-electron-donor-with-fumarate-as-electron-acceptor
#6
Jo Philips, Niels Van den Driessche, Kim De Paepe, Antonin Prévoteau, Jeffrey A Gralnick, Jan B A Arends, Korneel Rabaey
The involvement of Shewanella sp. in biocorrosion is often attributed to their Fe(III) reducing properties, but they could also affect corrosion by using metallic iron as electron donor. Previously, we isolated Shewanella strain 4t3-1-2LB from an acetogenic community enriched with Fe(0) as sole electron donor. Here, we investigated its use of Fe(0) as electron donor with fumarate as electron acceptor and explored its corrosion enhancing mechanism. Without Fe(0), strain 4t3-1-2LB fermented fumarate to succinate and CO2 , as was shown by the reaction stoichiometry and pH...
July 27, 2018: Applied and Environmental Microbiology
https://www.readbyqxmd.com/read/30053331/antioxidant-effect-of-glutathione-on-promoting-2-keto-l-gulonic-acid-production-in-vitamin-c-fermentation-system
#7
Mao Huang, Yun-He Zhang, Shuo Yao, Di Ma, Xiao-Dan Yu, Qian Zhang, Shu-Xia Lyu
AIMS: Oxidative stress limited the growth of cells and 2-keto-L-gulonic acid (2-KGA) production in vitamin C (Vc) fermentation system. The study aims to investigate the antioxidant effect of glutathione on promoting 2-KGA in Vc fermentation system using Ketogulonicigenium vulgare 25B-1 and Bacillus endophyticus ST-1 as the co-culturing microbes. METHODS AND RESULTS: The activities of antioxidant-related enzymes and qPCR were used to study the antioxidant effect of glutathione addition in Vc fermentation system...
July 27, 2018: Journal of Applied Microbiology
https://www.readbyqxmd.com/read/30043188/investigation-of-microorganisms-involved-in-kefir-biofilm-formation
#8
Xue Han, Li-Juan Zhang, Hui-Ying Wu, Yi-Fan Wu, Sai-Nan Zhao
Kefir is a natural fermentation agent composed of various microorganisms. To address the mechanism of kefir grain formation, we investigated the microbial role in forming kefir biofilms. The results showed that a biofilm could be formed in kefir-fermented milk and the biofilm forming ability reached the maximum at 13 days. The strains Kluyveromyces marxianus, Lactococcus lactis, Leuconostoc mesenteroides, Lactobacillus kefiri, Lactobacillus sunkii and Acetobacter orientalis were isolated from kefir biofilms by the streak-plate method...
July 24, 2018: Antonie Van Leeuwenhoek
https://www.readbyqxmd.com/read/30042594/identification-and-in-vitro-assessment-of-potential-probiotic-characteristics-and-antibacterial-effects-of-lactobacillus-plantarum-subsp-plantarum-ski19-a-bacteriocinogenic-strain-isolated-from-thai-fermented-pork-sausage
#9
Viengvilaiphone Botthoulath, Apichat Upaichit, Uschara Thumarat
A total of 2257 lactic acid bacteria were preliminarily screened for antagonistic activity against Lactobacillus sakei subsp. sakei JCM 1157. Strain SKI19 was selected and identified at the subspecies level as Lactobacillus plantarum subsp. plantarum SKI19, using 16S rRNA gene sequence analysis combined with recA and dnaK genes' amplification. Antibacterial activity of SKI19 was completely lost after treatment of neutralized cell free culture supernatant with proteolytic enzymes, suggesting that SKI19 produced a bacteriocin-like substance that inhibited not only closely related species, but was also effective against Listeria monocytogenes DMST 17303...
July 2018: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/30038664/enrichment-of-syngas-converting-mixed-microbial-consortia-for-ethanol-production-and-thermodynamics-based-design-of-enrichment-strategies
#10
Antonio Grimalt-Alemany, Mateusz Łężyk, Lene Lange, Ioannis V Skiadas, Hariklia N Gavala
Background: The production of ethanol through the biochemical conversion of syngas, a mixture of H2 , CO and CO2 , has been typically studied using pure cultures. However, mixed microbial consortia may offer a series of benefits such as higher resilience and adaptive capacity, and non-sterile operation, all of which contribute to reducing the utility consumption when compared to pure culture-based processes. This work focuses on the study of strategies for the enrichment of mixed microbial consortia with high ethanologenic potential, investigating the effect of the operational conditions (pH and yeast extract addition) on both the ethanol yield and evolution of the microbial community along the enrichment process...
2018: Biotechnology for Biofuels
https://www.readbyqxmd.com/read/30030782/exploring-the-probiotic-and-compound-feed-fermentative-applications-of-lactobacillus-plantarum-sk1305-isolated-from-korean-green-chili-pickled-pepper
#11
Kai-Min Niu, Damini Kothari, Sang-Buem Cho, Sung-Gu Han, In-Geun Song, Sam-Churl Kim, Soo-Ki Kim
Herein, we explore the probiotic potentials and soybean meal (SBM) compound feed fermentative applications of Lactobacillus plantarum SK1305 strain isolated previously from Korean green chili pickled pepper (gochu-jangajji). The isolate exhibited higher acid (pH 2.5) and bile tolerance (0.3%, w/v) up to 2 h and 4 h, respectively. The cell-free culture supernatant (CFCS) displayed a broad spectrum antibacterial activities against various pathogens, which may be ascribed to high lactic acid production (L-form, 86...
July 20, 2018: Probiotics and Antimicrobial Proteins
https://www.readbyqxmd.com/read/30027745/effect-of-ilv6-deletion-and-expression-of-aldb-from-lactobacillus-plantarum-in-saccharomyces-uvarum-on-diacetyl-production-and-wine-flavor
#12
Ping Li, Yingying Gao, Cailing Wang, Cui-Ying Zhang, Xuewu Guo, Dongguang Xiao
Diacetyl generates an aromatic off-flavor in wine at a high level. The present study expressed α-acetolactate decarboxylase (ALDB) from Lactobacillus plantarum and/or inactivated acetohydroxyacid synthase (Ilv6) in Saccharomyces uvarum, and the effects on diacetyl production and wine flavor in mutants were investigated through sequential fermentation and cofermentation in mixed cultures of S. uvarum and L. plantarum. The diacetyl content of WYDΔ6 (disrupted one ILV6 allele), WYSΔ6 ( ILV6 complete deletion), WYADΔ6 (disrupted one ILV6 allele with aldB expression), and WYASΔ6 ( ILV6 complete deletion with aldB expression) decreased by 25...
August 2, 2018: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/30021574/heterologous-production-of-levopimaric-acid-in-saccharomyces-cerevisiae
#13
Ting Liu, Chuanbo Zhang, Wenyu Lu
BACKGROUND: Levopimaric acid (LA), a type of diterpene resin acid produced by plants, is a significant industrial intermediate that is mainly produced via phytoextraction. This work aimed to apply synthetic biology to produce LA in yeast strains from a simple carbon source. RESULTS: Levopimaradiene (LP), the precursor of LA, was produced via LP synthase (LPS) expression in yeast. LPS was then modified by N-terminal truncating and site-directed mutagenesis. The strain containing t79LPSMM (79 N-terminal amino acid truncating and M593I/Y700F mutation) produced 6...
July 18, 2018: Microbial Cell Factories
https://www.readbyqxmd.com/read/30015259/kinetic-and-metabolic-behaviour-of-the-pectinolytic-strain-aureobasidium-pullulans-gm-r-22-during-pre-fermentative-cold-maceration-and-its-effect-on-red-wine-quality
#14
María Gabriela Merín, Vilma Inés Morata de Ambrosini
Pectinolytic yeasts can be applied to winemaking with the purpose of improving sensory and technological properties of wine because of their enzymes secreted during vinification. In this work, the autochthonous yeast-like pectinolytic strain from D.O. San Rafael viticulture region, Aureobasidium pullulans GM-R-22, was used in co-culture with Saccharomyces cerevisiae IOC 18-2007 in microvinification trials with Malbec must applying pre-fermentative cold maceration (PCM). A. pullulans remained viable during PCM and S...
July 5, 2018: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/30007712/the-use-of-indigenous-saccharomyces-cerevisiae-and-starmerella-bacillaris-strains-as-a-tool-to-create-chemical-complexity-in-local-wines
#15
Aspasia Nisiotou, Georgios Sgouros, Athanasios Mallouchos, Constantinos-Symeon Nisiotis, Christos Michaelidis, Chryssoula Tassou, Georgios Banilas
The performance of two vineyard strains, Saccharomyces cerevisiae SacPK7 and Starmerella bacillaris StbPK9, was evaluated in laboratory and pilot scale fermentations of Cretan grape must under the following inoculation schemes: single inoculation of SacPK7 (IS), simultaneous inoculation of StbPK9 and SacPK7 (SM), and sequential inoculation of StbPK9 followed by SacPK7 (SQ). Un-inoculated (spontaneous) fermentations (SP) and fermentations inoculated with control S. cerevisiae strains (CS) were also conducted as reference...
September 2018: Food Research International
https://www.readbyqxmd.com/read/30007675/combination-of-probiotic-yeast-and-lactic-acid-bacteria-as-starter-culture-to-produce-maize-based-beverages
#16
Aline Galvão Tavares Menezes, Cíntia Lacerda Ramos, Disney Ribeiro Dias, Rosane Freitas Schwan
Cereal-based fermented beverages are non-dairy products which are considered possible carriers for probiotic strains and alternatives for use by vegans and lactose-intolerant consumers. In the present work, the commercial probiotic, Lactobacillus paracasei LBC-81, was used singly and in co-culture with potential probiotic yeasts, Saccharomyces cerevisiae CCMA 0731, S. cerevisiae CCMA 0732, and Pichia kluyveri CCMA 0615, to ferment a maize-based substrate. All tested strains showed viability higher than 6 log CFU/mL, as recommended for food probiotic products, except for the yeast P...
September 2018: Food Research International
https://www.readbyqxmd.com/read/30003912/a-tri-enzyme-co-immobilized-magnetic-complex-process-details-kinetics-thermodynamics-and-applications
#17
Abhijeet B Muley, Avinash S Thorat, Rekha S Singhal, K Harinath Babu
A tri-enzyme mixture of cellulase, pectinase and xylanase present in fermentation broth of Aspergillus niger culture was directly recovered by solvent precipitation and co-immobilized on magnetic nanoparticles (MNPs) by cross linking with glutaraldehyde. A 2:1 ratio of isopropanol:total protein in the fermentation broth gave a precipitate with maximal activity recovery of the three enzymes. The co-immobilization on MNPs was optimized at 30 mM glutaraldehyde for 3 h incubation, and 3:1 MNPs:enzyme ratio, yielding a maximum activity recovery of cellulase (80...
July 9, 2018: International Journal of Biological Macromolecules
https://www.readbyqxmd.com/read/30001608/halomonas-smyrnensis-as-a-cell-factory-for-co-production-of-phb-and-levan
#18
Souha Tohme, Gül Gülenay Hacıosmanoğlu, Mehmet Sayip Eroğlu, Ceyda Kasavi, Seval Genç, Zehra Semra Can, Ebru Toksoy Oner
Levan is a fructan type polysaccharide that has long been considered as an industrially important biopolymer however its limited availability is mainly due to the bottlenecks associated with its large-scale production. To overcome such bottlenecks in the commercialization of this very promising polysaccharide, co-production of levan with polyhydroxyalkanoates (PHAs) by halophilic Halomonas smyrnensis cultures has been proposed in this study for the first time. After in silico and in vitro assessment of PHA accumulation, fermentation profiles for levan and PHA concentrations were obtained in the presence of sucrose and glucose and the PHA granules observed by TEM were found to be poly(3-hydroxybutyrate) (PHB) after detailed structural characterization by GC-MS, DSC, FTIR and NMR...
July 3, 2018: International Journal of Biological Macromolecules
https://www.readbyqxmd.com/read/29990636/use-of-saccharomyces-cerevisiae-var-boulardii-in-co-fermentations-with-s-cerevisiae-for-the-production-of-craft-beers-with-potential-healthy-value-added
#19
Angela Capece, Rossana Romaniello, Angela Pietrafesa, Gabriella Siesto, Rocchina Pietrafesa, Marianna Zambuto, Patrizia Romano
In recent years, the awareness of consumers about the impact of food on health is constantly increasing. A high amount of dietary antioxidant intake can be supplied by beverages widely consumed, such as wine, coffee, beer. Recently, an increase in the consumer interest was observed for beer, in consequence of the high phenolic antioxidants and low ethanol content present in this beverage. Among all beer types, in recent years, consumption of craft beers has gained popularity. Being an unpasteurized and unfiltered, craft beer is potentially a new vehicle for delivering health effects...
July 2, 2018: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/29987219/four-new-c9-metabolites-from-the-sponge-associated-fungus-gliomastix-sp-zsds1-f7-2
#20
Jun Zhang, Zhiqiang Yang, Yan Liang, Liping Zhong, Huiting Lin, Balian Zhong, Liangchun Li, Shihai Xu, Yonghong Liu
Four new structurally related metabolites, one γ-lactone named gliomasolide F ( 1 ), one δ-lactone named gliomasolide G ( 2 ), and two medium-chain fatty acids named gliomacids A⁻B ( 3 ⁻ 4 ), each containing nine carbons in total, were identified from the sponge-associated fungus Gliomastix sp. ZSDS1-F7-2. The planar chemical structures of these novel C9 metabolites were elucidated by nuclear magnetic resonance (NMR) spectroscopic methods, in connection with the analysis of high-resolution mass spectrometry (HRMS) and infrared (IR) data...
July 9, 2018: Marine Drugs
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