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Sequential Fermentation

Amira M Embaby, Mohamed N Hussein, Ahmed Hussein
The present study underlines a statistically optimized, low cost, effective approach for efficient co-valorization of two non-efficiently utilized, highly accumulated, raw agro-industrial wastes: corn cob and glycerol for co-production of natural biopigments: monascus orange and red pigments by the aid of Monascus purpureus strain ATCC 16436. A three step sequential, statistical modeling approach: one variable at a time (OVAT), Plackett-Burman design (PBD), and central composite design (CCD) was employed to optimize the production of monascus pigments using co-solid state fermentation of the two raw agro-industrial wastes...
2018: PloS One
Quan Zou, Honglin Xiang, Jianguo Jiang, Dean Li, Aikelaimu Aihemaiti, Feng Yan, Nuo Liu
Food waste (FW) is environmentally unfriendly and decays easily under ambient conditions. Vanadium (V) and chromium (Cr) contamination in soils has become an increasing concern due to risks to human health and environmental conservation. Volatile fatty acids (VFAs) derived from FW was applied as soil washing agent to treat V and Cr-contaminated soil collected from a former V smelter site in this work. The Community Bureau of Reference (BCR) three-step sequential extraction procedure was used to identify geochemical fractions of V and Cr influencing their mobility and biological toxicity...
December 6, 2018: Journal of Environmental Management
T A Costa-Silva, D I Camacho-Córdova, G S Agamez-Montalvo, L A Parizotto, I Sánchez-Moguel, A Pessoa-Jr
L-Asparaginase amidohydrolase (EC has received significant attention owing to its clinical use in acute lymphoblastic leukemia treatment and non-clinical applications in the food industry to reduce acrylamide (toxic compound) formation during the frying of starchy foods. In this study, a sequential optimization strategy was used to determine the best culture conditions for L-asparaginase production from filamentous fungus Aspergillus terreus CCT 7693 by submerged fermentation. The cultural conditions were studied using a 3-level, central composite design of response surface methodology, and biomass and enzyme production were optimized separately...
November 29, 2018: Preparative Biochemistry & Biotechnology
Nerve Zhou, Olena P Ishchuk, Wolfgang Knecht, Concetta Compagno, Jure Piškur
The use of thermotolerant yeast strains is an important attribute for a cost-effective high temperature biofermentation processes. However, the availability of thermotolerant yeast strains remains a major challenge. Isolation of temperature resistant strains from extreme environments or the improvements of current strains are two major strategies known to date. We hypothesised that bacteria are potential "hurdles" in the life cycle of yeasts, which could influence the evolution of extreme phenotypes, such as thermotolerance...
November 28, 2018: Journal of Industrial Microbiology & Biotechnology
Takuya Katayama, Hidetoshi Nakamura, Yue Zhang, Arnaud Pascal, Wataru Fujii, Jun-Ichi Maruyama
Filamentous fungi are used for food fermentation and industrial production of recombinant proteins. They also serve as a source of secondary metabolites, and are recently expected as hosts for heterologous production of useful secondary metabolites. Multiple-step genetic engineering is required to enhance industrial production involving these fungi, but traditional sequential modification of multiple genes using a limited number of selection markers is laborious. Moreover, efficient genetic engineering techniques for industrial strains have not yet been established...
November 26, 2018: Applied and Environmental Microbiology
Alessandra Procentese, Francesca Raganati, Giuseppe Olivieri, Maria Elena Russo, Antonio Marzocchella
Biorefinery concept asks for an integrated processing approach to exploit all biomass components. The self-sustainability target may be approached if molecules characterized by high added value and fermentable sugars are produced simultaneously. In the present study, sequential (i) mild hydrothermal pretreatment to produce antioxidants and (ii) NaOH pretreatment to produce a fermentable sugar solution were carried out on coffee silverskin. Twenty-minute treatment and biomass to liquid ratio 1:30 (g mL-1 ) were identified as optimal operating conditions to extract bioactive compounds characterized by antioxidant activity (22...
November 24, 2018: Applied Microbiology and Biotechnology
Mauricio Moreno-Zambrano, Sergio Grimbs, Matthias S Ullrich, Marc-Thorsten Hütt
Cocoa bean fermentation relies on the sequential activation of several microbial populations, triggering a temporal pattern of biochemical transformations. Understanding this complex process is of tremendous importance as it is known to form the precursors of the resulting chocolate's flavour and taste. At the same time, cocoa bean fermentation is one of the least controlled processes in the food industry. Here, a quantitative model of cocoa bean fermentation is constructed based on available microbiological and biochemical knowledge...
October 2018: Royal Society Open Science
Mariem Theiri, Hassan Chadjaa, Mariya Marinova, Mario Jolicoeur
Butanol, a fuel with better characteristics than ethanol, can be produced via Acetone-Butanol-Ethanol (ABE) fermentation using lignocellulosic biomass as a carbon source. However, many inhibitors present in the hydrolysate limit the yield of the fermentation process. In this work, a detoxification technology combining flocculation and biodetoxification within a bacterial co-culture composed of Ureibacillus thermosphaericus and Cupriavidus taiwanensis is presented for the first time. Co-culture based strategies to detoxify filtered and unfiltered hydrolysates have been investigated...
November 23, 2018: Biotechnology Progress
Yao-Yao Wang, Haile Ma, Zhi-Chao Ding, Yan Yang, Wen-Han Wang, He-Nan Zhang, Jing-Kun Yan
In this study, three-phase partitioning (TPP) was used to directly extract and separate bioactive exopolysaccharides (EPSs) from a cultured broth of Phellinus baumii. The maximum extraction yield of EPS was 52.09% under the following optimal conditions: 20% (w/v) ammonium sulfate concentration, 1.0:1.5 (v/v) ratio of cultured broth to t‑butanol, 30 min, and 35 °C. A multifrequency power ultrasound in a sequential mode coupled with TPP resulted in ~9.12% increment in extraction yield and ~80% reduction in extraction time compared with those of traditional TPP...
November 13, 2018: International Journal of Biological Macromolecules
Tristan Jade Porter, Benoit Divol, Mathabatha Evodia Setati
Yeasts of various genera are increasingly used alongside Saccharomyces cerevisiae to drive wine fermentations owing to their positive contribution to the organoleptic profile of the resulting wines. One such yeast species is Lachancea thermotolerans. Other species of the genus Lachancea, namely, L. fermentati and L. lanzarotensis have also been isolated from the fermentation environment, but have not received the same degree of attention as L. thermotolerans. The aim of this study was to investigate the oenological potential of these three Lachancea species, regarding their expression of oenologically relevant enzymes, their fermentation attributes and the expression and location of β-glucosidase during fermentation of synthetic and real grape must (Muscat of Alexandria)...
November 2, 2018: International Journal of Food Microbiology
M L Morales, J Fierro-Risco, R Ríos-Reina, C Ubeda, P Paneque
The aim of this work was to evaluate how the use of mixed cultures of Saccharomyces cerevisiae and Lachancea thermotolerans indigenous yeast strains influences the volatile composition of wine. Multivariate curve resolution (MCR) method has been applied to data analysis. Five fermentation trials were carried out: three co-inoculated with L. thermotolerans:S. cerevisiae, at the ratio of 50:1, 20:1 and 5:1 respectively, and two with a pure culture of each strain. A must from sun-dried Pedro Ximénez grapes was employed...
March 15, 2019: Food Chemistry
Bo-Qin Zhang, Jing-Yun Shen, Chang-Qing Duan, Guo-Liang Yan
Using novel non- Saccharomyces strains is regarded as an effective way to improve the aroma diversity of wines to meet the expectations of consumers. The non- Saccharomyces Hanseniaspora vineae and Metschnikowia pulcherrima have good aromatic properties useful for the production of table wine. However, no detailed information is available on their performances in icewine fermentation. In this study, simultaneous and sequential fermentation trials of indigenous M. pulcherrima CVE- MP 20 or H. vineae CVE- HV 11 with S...
2018: Frontiers in Microbiology
Sathyanarayanan S Veeravalli, Alexander P Mathews
A novel low pH fermentation process was studied for the conversion of lactose using Lactobacillus plantarum and Lactobacillus buchneri under anoxic conditions in single co-culture, and two-stage sequential fermentations. This is aimed at producing acetate and propylene glycol (PG) as environmentally benign substitutes for currently used road and aircraft deicing chemicals. The results indicate that in the case of two-stage fermentation with immobilized L. buchneri in the second stage, lactose degradation rate increased markedly producing acetate and PG concentrations of 12...
January 2019: Enzyme and Microbial Technology
Shuxun Liu, Oskar Laaksonen, Maaria Kortesniemi, Marika Kalpio, Baoru Yang
This study evaluated the effects of fermentation with pure cultures of Torulaspora delbrueckii (TD291 and TD70526) and Schizosaccharomyces pombe (SP3796 and SP70572), as well as in sequential and mixed inoculations with Saccharomyces cerevisiae, on the chemical composition of bilberry wine. In comparison to the bilberry wines produced by pure and sequential fermentations, mixed cultures produced bilberry wines with more ethanol, higher pH values, higher percentages of red and yellow shade, but less glycerol and acetaldehyde...
November 15, 2018: Food Chemistry
Hye Jeong Gil, Sunmin Lee, Digar Singh, ChoongHwan Lee
In this study, we investigated the altered enzymatic activities and metabolite profiles of koji fermented using varying permutations of Aspergillus oryzae and/or Bacillus amyloliquefaciens . Notably, the protease and β -glucosidase activities were manifold increased in co-inoculated (CO) koji samples (co-inoculation of A. oryzae and B. amyloliquefaciens ). Furthermore, gas chromatography-mass spectrometry (GC-MS)-based metabolite profiling indicates that levels of amino acids, organic acids, sugars, sugar alcohols, fatty acids, nucleosides, and vitamins were distinctly higher in CO, SA (sequential inoculation of A...
October 19, 2018: Journal of Microbiology and Biotechnology
Eoin Byrne, Krisztina Kovacs, Ed W J van Niel, Karin Willquist, Sven-Erik Svensson, Emma Kreuger
Background: Current EU directives demand increased use of renewable fuels in the transportation sector but restrict governmental support for production of biofuels produced from crops. The use of intercropped lucerne and wheat may comply with the directives. In the current study, the combination of ensiled lucerne ( Medicago sativa L.) and wheat straw as substrate for hydrogen and methane production was investigated. Steam-pretreated and enzymatically hydrolysed wheat straw [WSH, 76% of total chemical oxygen demand (COD)] and ensiled lucerne (LH, 24% of total COD) were used for sequential hydrogen production through dark fermentation and methane production through anaerobic digestion and directly for anaerobic digestion...
2018: Biotechnology for Biofuels
Ling Li, Soo Jin Lee, Qiu Ping Yuan, Wan Taek Im, Sun Chang Kim, Nam Soo Han
Background: Ginsenoside Rg3(S) and compound K (C-K) are pharmacologically active components of ginseng that promote human health and improve quality of life. The aim of this study was to produce Rg3(S) and C-K from ginseng extract using recombinant Lactococcus lactis . Methods: L. lactis subsp. cremoris NZ9000 ( L. lactis NZ9000), which harbors β-glucosidase genes ( BglPm and BglBX10 ) from Paenibacillus mucilaginosus and Flavobacterium johnsoniae , respectively, was reacted with ginseng extract (protopanaxadiol-type ginsenoside mixture)...
October 2018: Journal of Ginseng Research
Małgorzata Lasik-Kurdyś, Małgorzata Majcher, Jacek Nowak
The effects of different malolactic bacteria fermentation techniques on the bioconversion of aromatic compounds in cool-climate grape wines were examined. During three wine seasons, red and white grape wines were produced using various malolactic fermentation induction techniques: Coinoculation, sequential inoculation, and spontaneous process. Volatile compounds (diacetyl and the products of its metabolism, and selected ethyl fatty acid esters) were extracted by solid phase microextraction. Compounds were identified with a multidimensional gas chromatograph-GC × GC-ToFMS with ZOEX cryogenic (N₂) modulator...
October 6, 2018: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
Hyunjin Kim, Byoung Seung Jeon, Ashok Pandey, Byoung-In Sang
In this study, a coculture bioprocess was developed with Clostridium strains producing butyric acid and Megasphaera hexanoica producing caproic acid from the butyric acid. The two bacterial strains were each cultivated in two submerged hollow-fiber membrane bioreactors (s-HF/MBRs), separately. Each fermentation broth was filtered through the membrane modules, and the filtered broth was either interchanged on another reactor or obtained sequentially through. Using s-HF/MBRs, the caproic acid concentration increased to 10...
September 8, 2018: Bioresource Technology
Chiara Nadai, Wilson José Fernandes Lemos, Francesco Favaron, Alessio Giacomini, Viviana Corich
The reduction of chemical fungicides in agriculture has led to the use of microorganisms as biocontrol agents. Starmerella bacillaris is a non-Saccharomyces yeast associated with overripe and botrytized grape berries microbiota. Its use has been proposed for wine fermentation because of yeast fructophilic character and high glycerol production. Recently, S. bacillaris has been demonstrated to possess antifungal activity against Botrytis cinerea on the grape. Penicillium expansum is the pathogen responsible for the blue mold rot, the most important postharvest disease of apples...
2018: PloS One
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